Vanilla Caramels

Line a 9×12 inch baking dish with parchment paper or foil. Make sure you bring the paper over the sides of the to use as a handle later. Use parchment paper, NOT wax paper. If you use was paper, the wax will melt and ruin your chocolates! Set dish aside.

Combine sugar syrup and butter in a large saucepan over medium heat. Stir to combine. When butter is melted, add in the condensed milk. Attach the candy thermometer to the pan and bring to a full boil. Mix constantly until it reaches 250 F. This could take up to a half an hour. When the caramel is at the right temperature, remove the pan from the heat and add the vanilla. Pour into the prepared baking dish. Allow caramel to cool in the refrigerator for a couple of hours or overnight.

When caramel is set, use a spatula to wedge the whole piece of caramel out of the pan. If you used foil or parchment paper remove it from the pan with the handles and peel it away from the caramels. Once cool, cut into strips and then into small pieces. Wrap the caramels in little squares of parchment paper and enjoy.