Homemade Christmas Caramels

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You have not truly had a caramel until you've had a homemade soft caramel. These treats are nothing like anything you can buy at the store! They're rich and buttery with a good soft chew. You'll be the ultimate Christmas candy maker with these, and for good reason!
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INGREDIENTS⁠
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- 2 cups heavy cream⁠
- 2 1/4 cups granulated sugar⁠
- 6 tbsp unsalted butter⁠
- 1 1/4 cups light corn syrup⁠
- 1/2 tsp salt⁠
- 1 tsp vanilla extract⁠
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INSTRUCTIONS⁠
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Grease a 9×13 baking sheet pan well with vegetable oil. Line pan with parchment paper and grease paper as well. Set aside.⁠
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In a 4-quart heavy-bottomed saucepan, bring cream, sugar, butter, and corn syrup to a boil. Continue to boil until 248°F is reached on a candy or thermometer. Swirl pan every so often to evenly heat.⁠
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When the temperature reaches 248°F, remove from heat and stir in salt and vanilla. Immediately pour into prepared pan.⁠
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Cool 6-8 hours or up to 24 hours to allow caramel to set up.⁠
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Use parchment sling to remove caramels from pan. Remove caramels from parchment and cut with a large sharp knife. The caramels are slightly sticky, so to keep the shape and keep from sticking to each other, individually wrap in parchment papers or wax paper.⁠
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For salted caramels:⁠
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Let caramels cool 30 minutes then sprinkle 3-4 tablespoons flaky sea salt over caramels. Finish cooling and cut.

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