Caramels

• vegetable oil
• 2 1/8 cups heavy cream
• 3 1/3 cups superfine sugar
• 4 1/4 tablespoons butter
• 1 1/4 cups corn syrup or molasses
• salt
• 1/2 teaspoon vanilla extract

1. Grease a 20 by 35 centimeter baking dish with oil. Line with lightly oiled parchment paper
2. In a high-sided saucepan, add the heavy cream, sugar, butter, and liquid glucose on high heat. Once it comes to the boil, lower the heat to medium high.
3. Using a candy thermometer, remove from heat once the temperature reaches 120 degrees Celsius.
4. Quickly stir in the vanilla and a pinch of salt. Mix well and pour into the baking dish. Smooth out the top and refrigerate overnight.
5. The next day, turn the pan upside down to release the caramels and peel off the parchment paper. Using a knife lightly greased with a paper towel dipped in oil or butter, cut into 2-centimeter squares and wrap them in parchment paper.

vegetable oil, heavy cream, sugar, butter, corn syrup, salt, vanilla

Taken from www.yummly.com/recipe/Caramels-632140 (may not work)