Ingredients
• 2 cups heavy whipping cream
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup butter
• 1 tsp. Watkins Vanilla
• 1 tsp. Watkins Caramel Extract
• Watkins Sea Salt, as desired
Directions
Combine cream, sugar, corn syrup and butter in a large heavy saucepan. Using a candy thermometer, heat to 245F, stirring constantly. Remove from heat at once. Stir in extracts. Pour into a buttered 8” x 8” x 2” pan. Sprinkle with sea salt. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool completely and wrap each caramel in waxed paper. Store in a cool place.
