Caramel

1. 1

   In a heavy 4-quart saucepan, combine all ingredients except the vanilla. Cook over medium heat, stirring occassionally until the butter has melted and the mixture comes to a boil. Continue cooking until a candy thermometer reads 250 degrees (or higher depending on firmness desired) or a small amount of the mixture dropped into ice water forms a firm ball. Remove from heat and stir in the vanilla. Pour into a buttered 13x9 pan. Cool completely and cut into 1-inch pieces.

* Per serving · 4 servings · Values may vary.

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