Caramels
1 cup butter
1 16 ounce package (2 1/4 cups) packed brown sugar
2 cups half and half or light cream
1 cup light colored corn syrup
1 teaspoon
Line an 8X8X2 inch baking pan with fail, extending foil over edges of pan. Butter foil. Set pan aside...
In a 3 quart heavy saucepan melt butter over low heat. Add brown sugar, half and half and corn syrup, mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248◦F, firm ball stage.
Remove saucepan from heat, remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use fail to lift it out of the pan. Use a buttered knife to cut into 1 inch pieces. Wrap each piece in plastic wrap.
Shortcut caramels: Prepare as above, except substitute one 14 ounce can sweetened condensed milk for the half and half. This mixture will take les time to reach 248◦F.