Line rimmed baking sheets with parchment paper and set aside.
Add all ingredients except vanilla extract to a large pot. Stirring constantly, boil until the mixture becomes 250 degrees Farenheight. Use a candy thermometer to measure temperature.
When temperature has reached 250 degrees Farenheight, add vanilla extract, and cut the heat source. Let mixture cool completely on the parchment paper-lined baking sheets.
Caramel Ingredients
Starting to mix the ingredients together
Candy thermometer starting to reach 250 degrees Farenheight
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