Instructions: Butter your pan Mix the cream and the milk together in bowl. Pour about half of this to a large heavy pan (I use my pressure cooker). Add all the other ingredients except the vanilla. Cook over a medium-high to high heat, stir the mixture constantly. When mixture turns a light caramel color, begin to add the remainder of the cream very slowly in a thin stream (its important that the caramel not stop boiling at this point). Cook to a firm, soft ball. (240 - 248 degrees on a candy thermometer). If you use the cold water test (drop a stream of caramel from your wooden spoon into a glass of ice water, pick up the caramel from the bottom of the glass and see if you can roll it into a ball.

If you can, bite into and see if is firm enough to your taste). Start testing the caramel when the bubbles change from the lighter frothy type to the heavy lava-type bubbles. When the caramel has reached the desired stage, add the vanilla extract and stir in vigorously. Pour the caramel into the pan and cool.

Remove from the pan, and cut into 1" wide strips. Cut across the strips again so you have about 1" square caramels and wrap each in a 4" square of wax paper. There is a lot of time involved in this from beginning to end, but its not hard to do, and Ive never been disappointed. People will be very impressed when you share them.

If youve never made caramels before you may want to read this.

Choosing a pot: you will want to use one that is heavy, and has very tall sides, the caramel boils up to about 3 times its actual volume during the first part of the cooking process, youll also want a wooden spoon with a very long handle, or your hand and arm will feel like they are being steam cleaned.

Start when you can plan on having enough time to complete the cooking without distraction, I usually choose a time when all my children are settled down for the night. Since you will be sitting on the counter or standing by the stove stirring for a while, bring a book to read, the cordless telephone, and something to drink, also bring a glass of ice water if you are going to test the caramel with out a candy thermometer.

If after all is said and done, and you feel the caramel is too soft you can return it to the pan and cook again. Id probably pour it into jars and warm it up for a treat on ice-cream.

Makes one 8 x 8 pan, or if doubled a 9 x 13. Recipe is easily doubled. Takes about 45 minutes, or if doubled, anywhere from an hour to an hour and fifteen minutes.

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