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1
Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter.
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2
In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk.
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3
Set aside to warm later.
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4
In a large, heavy saucepan, combine corn syrup, sugar, water, and salt.
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5
Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
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6
Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil.
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7
Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
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8
Meanwhile, place cream and milk mixture over low heat and stir until warm.
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9
Do not boil.
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10
When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter.
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11
Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes.
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12
Stir in vanilla.
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13
Immediately pour into prepared pan without scraping pot.
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14
Let stand, uncovered, at room temperature for 12 to 24 hours without moving.
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15
This is the most difficult part, as you will want to eat it!
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16
To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray.
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17
Unmold caramel by turning upside down onto oiled surface.
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18
Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife.
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19
Wrap with precut waxed paper squares, twisting ends to seal.
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20
If you don't wrap them, the caramel pieces will stick together.
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21
Options: Add nuts to bottom of pan and pour caramel over nuts.
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22
Cut as above.
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23
Or, pour caramel onto pieces of cut up fruit such as apples or pears.
