- Butter or oil for greasing the pan
- 2 cups white sugar
- 1 3/4 cups corn syrup
- 1 cup whipping cream, divided
- 1 cup half-and-half, divided
- 1 cup butter
- 1 tsp vanilla
1 Butter a 9-by-13-inch pan.
2 In a large pot over medium heat, combine the sugar, corn syrup, 1/4 cup whipping cream, 1/4 cup half-and-half, and butter. Bring to a boil.
3 Stir in the rest of the cream and half-and-half a little at a time. Do not let the mixture stop boiling.
4 When a candy thermometer reads 240°F, turn off the heat and add vanilla.
5 Pour the mixture into the pan. While it is still warm, mark the caramel into squares. When cool, cut into pieces. Wrap individual caramel pieces in candy wrappers or wax paper.
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