2CupsWhipping cream (heavy whipping cream can be used also)
1TablespoonVanilla extract, optional
In large heavy saucepan, combine all ingredients, except vanilla extract. Cook over medium heat, stirring continuously (you can use a wooden spoon or a silicon spatula). Once it reaches a boil, do not walk away- you need to keep stirring.Full boil. Do not walk away!
Caramel burns very quickly. Once the mixture looks like it’s subsiding and starting to thicken up, attach your candy thermometer to the side of the pan. Be careful not to let it rest on the bottom of the pan, as it will throw off your temperature readings.It’s almost there. See how it’s gotten thicker?
You are looking for a temperature of 240-245 degrees (depending on how chewy or hard you prefer). Once it reaches 240 degrees, take it off the heat and add your vanilla extract, if using. I like to continue stirring the mixture, as it helps cool it down a little (this mixture is hot and will cause serious burns).We’re done! Doesn’t this look gorgeous?
Pour caramel into a foil lined, buttered, 8×8 inch baking dish. Let cool to room temperature (this will take a few hours). Cut into serving size pieces. Enjoy!
Oh, just a quick note to go with the story above… I was smart this time (No, I don’t have Christmas ornaments out), I fed the cats their dinner right before I started making the caramel! Dinner time!