1 pint heavy cream for churning 2 tablespoons sugar, white 1 cup brown sugar, compressed Salt, 1/2 to 1 teaspoon One cup of butter One cup syrup maize 1 cup milk, condensed 1 teaspoon essence of vanilla
Prepare and set aside a 12-by-15-inch rimmed pan lined with parchment paper.
In a medium skillet over medium heat, combine whipped cream, sugars, salt, butter, corn syrup, and evaporated milk.
Affix a candy thermometer to the mixture and cook, whisking continuously, for 15 to 25 minutes, or until the temperature reaches 250°F.
After the mixture has reached 250°F, remove the saucepan from the heat and incorporate the vanilla.
Allow the mixture to set completely in the pan lined with parchment paper.
Once cooled, divide the caramels into squares (approximately eighty large caramels will result) and store in wax paper.