Tip: If you don’t have a candy thermometer, you can test the caramel by dropping a teaspoon into a glass of cold water. If it forms a soft, pliable ball, it’s ready.
Step 5: Add Vanilla and Remove from Heat
Add Vanilla: Once the caramel has reached the right temperature, remove it from the heat. Stir in the vanilla extract. If desired, you can also sprinkle a little sea salt for a hint of salted caramel.
Step 6: Pour into Baking Dish
Pour Caramel: Carefully pour the hot caramel mixture into the prepared baking dish. Let it spread evenly. Be careful, as the caramel will be extremely hot.
Set Caramel: Let the caramel cool at room temperature for about 1 hour, or until completely set.
Step 7: Cut and Serve Lift
and Cut: Once the caramels are set and firm, use the overhang of the parchment paper to lift the block of caramel out of the dish. Transfer to a cutting board.
Cut into pieces: Using a sharp knife, cut the caramel into small squares or rectangles.
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