This decadent caramel is great for making perfect caramel dipped apples or for any other dessert that calls for caramel. Make caramels for snacking on too.
1. In a sauce pot bring water, granulated sugar, and light corn syrup to a boil until it reaches 320 degrees Fahrenheit on a candy thermometer and has turned to a light amber color.
2. Add and stir in the heavy cream and butter. Be careful, the caramel will bubble up rapidly and release a lot of steam. Continue to boil until it reaches 245 degrees Fahrenheit.
3. Turn off heat immediately. Add vanilla and stir until completely incorporated. Cool to about 190 degrees Fahrenheit to dip apples or line an 8 inch by 8 inch pan with parchment paper. Pour in caramel and cool completely. Cut into bite sized pieces and wrap with wax paper.