For 60 pieces

Preparation time: 30 minutes

Prepare: A 9 x 13 baking dish. Cover the bottom with parchment paper, then coat with non-stick cooking spray.

Ingredients:

1 cup corn syrup

1 cup unsalted butter

2 cups heavy whipping cream

2 cup granulated sugar

1 cup packed brown sugar

1 teaspoon pure vanilla

½ teaspoon salt

Directions:

Place all of the ingredients in a medium sized pan over low heat. Once all of the ingredients have melted, turn the heat up to medium.

Continue stirring the caramel until it reaches 245 degrees- use a candy thermometer– this will take at least 20 minutes.

Candy Thermometer

Pour the hot caramel in a 9 x 13 baking dish lined with parchment paper.

Let the caramel set at room temperature for 24 hours.

Cut into squares and serve.