Instructions: Thoroughly butter the bottom and sides of an 8x8x2-inch cake pan, working it carefully into the crevices, and set the pan aside. Combine the butter with the cream, sugar, and corn syrup in a medium saucepan. Cook over low heat, stirring constantly, until the mixture reaches 250F on a candy thermometer; this could take 30 minutes or more. Remove the pan from the heat and stir in the vanilla. Pour the mixture into the prepared cake pan and let it sit for about 20 minutes, until the caramel is cool enough to handle but still pliable (it will shift when the pan is rocked). Slide the caramel out onto a cutting board, shaking the pan if needed to dislodge.

Push in the sides until you have a block of caramel about 6 inches square.

Cut the caramel into 1-inch squares with a sharp knife. Wrap each in a 6-inch square of wax paper and twist up the ends. The caramels will keep up to 3 months in an airtight container.

YIELD: 36 pieces

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