Classic Caramels

Oil a jelly-roll pan or an 8x8” pan. Combine the sugar, corn syrup, and ½ cup of the light cream in a 3 qt heavy pot. Stir until well mixed, then bring to a boil, stirring over medium-low heat until the sugar dissolves. Cover and let boil for 2-3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil over medium-low heat, stirring gently without touching the sides of the pot with the spoon. When the syrup reaches the soft-ball stage (234°), slowly, without breaking the boil, stir in another ½ cup of the cream. Continue to boil, stirring constantly until the soft-ball stage is again reached, then slowly add, without breaking the boil, the remaining ½ cup of cream. Keep it boiling gently, stirring constantly, to the firm-ball stage (244°). Remove it from the heat and stir in the vanilla. Turn into the oiled pan, spreading a layer about 3/4” deep. Mark into squares and let stand to cool. When firm, cut with a sharp knife into pieces and wrap each piece with waxed paper. Store airtight in a cool place.