Butterscotch Caramels

Let's Cook

1. Step 1.

   Please read About Caramel Candies. Line an 8-inch square pan with buttered parchment paper or foil that extends over two sides and set aside. Combine in a large heavy saucepan over medium heat: 2 ¼ cups packed light brown sugar; 2 sticks (8 ounces) unsalted butter, cut into pieces; 1 cup heavy cream; ½ cup dark corn syrup; ¼ cup light corn syrup

2. Step 2.

   Stir with a wooden spoon until the sugar is dissolved, about 5 minutes, then wash down the sides of the pan with a pastry brush dipped in warm water. Cook, stirring constantly, until the mixture comes to a boil. Increase the heat to medium-high and wash down the sides of the pan again. Cook to 248°F, the firm-ball stage. Remove the pan from the heat and quickly stir in: 2 teaspoons vanilla; ¼ teaspoon salt

3. Step 3.

   Pour into the prepared pan. Let cool until firm, 4 to 12 hours, then use the foil or parchment paper to lift the caramels out of the pan. Cut, wrap, and store, above.