Caramel Candy

Ingredients:1 cup butter
1 16-ounce package (2 1/4 cups) dark brown sugar
2 cups half and half
1 cup light-colored corn syrup
1 tsp vanilla

candy thermometer
parchment paper

Directions:

Prepare baking sheet by lining with parchment paper

In a 3 quart 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 begins to boil
Clip the candy thermometer to the side of pan
Reduce heat to medium, continue boiling, stirring frequently until thermometer reads 248 ̊   


Remove saucepan from heat
Remove thermometer
Stir in vanilla
Quickly pour mixture onto prepared pan


When firm cut into 1-inch squares and wrap with wax paper