Step 1

Lightly grease a 9x13 pan and line it fully with parchment paper.

Step 2

Melt the butter over medium low heat in a large saucepan. This mixture foams up as it boils so a pan about 4 litres is good.

Step 3

Add all the remaining ingredients, EXCEPT the vanilla extract.

Step 4

Bring to a slow rolling boil over medium low to medium heat. Stir occasionally to ensure nothing is settling or sticking to the bottom of the pan.

Step 5

Take readings on the candy thermometer at several points during the next 25-30 minutes or until the mixture reaches 245 to 248 degrees F. DO NOT GO PAST THIS POINT! (See notes) Don't worry if it takes longer than 25-30 minutes. The temperature is what's import, not the time.

Step 6

Remove from heat and stir in the vanilla extract.

Step 7

Carefully pour the candy mixture into the parchment lined pan. Be very, very careful when pouring the caramel. This mixture is very very hot and will cause an immediate contact burn. Best keep little ones out of the kitchen while making this recipe.

Step 8

Place the pan of caramels on a wire rack and cool completely at room temperature. I prefer to leave it overnight.

Step 9

Cut into 1 inch squares and wrap in little squares of parchment paper or wax paper. Store in an airtight container.