Step 1

In a medium size pot, combine everything except the vanilla.

Step 2

Monitor the heat of the mixture with a candy thermometer while stirring occasionally.

Step 3

When the thermometer reaches 245 degrees F {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.

Step 4

Stir in vanilla.

Step 5

Transfer mixture to a 9x13 pan lined with parchment paper. Let the caramel cool completely. (I generally cover it with plastic wrap after a couple hours and leave it on the counter overnight to cool.)

Step 6

When cooled cut the caramel into small squares and wrap them in wax paper for storage. Enjoy!