In a large sauce pan mix syrup, sugar, butter and ¾ cup of the cream.
Cook over medium to medium-high heat for 15 minutes, then add the other ¾ cup of cream and the salt.
Using a candy thermometere - Cook until 245 degrees or firm ball stage is reached. (though this varies for me depending on my stove. You may have to have a couple experiement batches to see what works for your stove . . . my current stove the caramels are perfect at 220) - (about 8-15 minutes – watch VERY carefully!)
Before removing from heat, add vanilla. Pour into 1 buttered jelly roll pan.
When cool, cut into squares. Wrap in wax paper.
Makes a very large amount, plenty to share and tuck into gift baskets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 72|
|Calories from Fat: 43 (45%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.5mg||4 %|
|Sodium 32.2mg||1 %|
|Potassium 4.1mg||0 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.8g|
|Protein 0.1g||0 %|
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Calories per serving: 95
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