Homemade Caramel

In large heavy saucepan, combine all ingredients except vanilla extract. Cook over medium heat, stirring continuously (you can use a wooden spoon or a silicon spatula). Once it reaches a boil, do not walk away—you need to keep stirring.

Caramel burns very quickly. Once the mixture looks like it’s subsiding and starting to thicken up, attach your candy thermometer to the side of the pan. Be careful not to let it rest on the bottom of the pan, as it will throw off your temperature readings.

You are looking for a temperature of 240ºF. Once it reaches 240ºF, take it off the heat and add vanilla extract, if using. I like to continue stirring the mixture, as it helps cool it down a little (this mixture is hot and will cause serious burns).

Pour caramel into a foil-lined, buttered 8×8 inch baking dish. Let cool to room temperature (this will take a few hours). Cut into serving size pieces. Enjoy!