Soft Salted Caramels

Dab an 8×8 square baking pan with a bit of butter or shots of baking spray.

Line the baking pan with two trimmed sheets of parchment paper crossed in an x and folded up so as to rise up over the sides of the pan.

Oil or butter the parchment lightly.

In a small saucepan, bring cream, butter and salt to a boil over med low heat.

Remove from heat and set aside.

In a heavy medium saucepan, bring sugar, syrup and water to a boil over medium heat, stirring just until the granulated sugar is dissolved.

Insert candy thermometer.

Boil over medium low heat without stirring until the sugar reaches a golden caramel hue. [Based on experience, this temperature can vary between 300-320. We have had repeated success with 315F.]

Remove from heat.

Whisk in cream mixture and watch the mixture increase in volume.

Insert and attach candy thermometer.

Heat without stirring until caramel reaches 250F on a candy thermometer.

Remove from stove and add vanilla and optional alcohol, stirring with a spoon or whisk.

The mixture will foam up a bit again!

Pour into prepared baking pan and refrigerate, covered, for at least 3-4 hours.

After about 20 minutes of cooling, top caramels with a small bit of additional salt.

Remove from pan.

Slice into thin rectangular lengths with a pizza cutter.

Wrap individually in rectangles of waxed paper, twisting at the ends to close.