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1
Lightly butter the bottom of a 9 X 13 inch baking pan.
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2
Line the pan with foil, pressing it evenly into the corners.
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3
Lightly butter the foil.
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4
Butter the sides of a heavy, 4-quart saucepan.
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5
Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
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6
Bring the mixture to a boil and clip a candy thermometer to the pan.
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7
Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
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8
Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
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9
Boil without stirring until the temperature reaches 246F, about 20 minutes.
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10
Remove the pan from heat.
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11
Add the vanilla and stir just to blend.
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12
Pour the caramel into the prepared pan.
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13
Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
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14
Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
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15
Invert the caramel slab onto a cutting board and peel off the foil.
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16
Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
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17
Cut through the slab.
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18
You will end up with 90 candies.
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19
Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.
