Step 1: Prepare Your Pan - Line a 9x9 inch baking pan with parchment paper. Leave some overhang to make removing the caramels easier later on. Lightly grease the parchment paper to prevent sticking.
Step 2: Combine Ingredients - In your heavy-bottomed saucepan, combine the butter, sugar, heavy cream, and light corn syrup. Stir gently to combine the ingredients.
Step 3: Heat the Mixture - Place the saucepan over medium heat. Stir the mixture continuously until the sugar dissolves completely and begins to boil.
Step 4: Cook to the Right Temperature - If using a candy thermometer, attach it to the side of the pan. Allow the caramel to boil without stirring until it reaches 240°F (soft ball stage).
Step 5: Add Vanilla - Once the caramel reaches the desired temperature, remove it from the heat. Stir in the vanilla extract until well combined.
Step 6: Pour and Set - Carefully pour the hot caramel into the prepared baking pan, using a spatula to scrape every last bit from the pan. Let it cool at room temperature for several hours or until completely set.
Step 7: Cut and Enjoy - Once set, lift the caramel out of the pan using the parchment overhang. Use a sharp knife to cut the caramels into squares or rectangles. Wrap each piece in wax paper for easy sharing and storage.
