The caramel color of caramels comes from a reaction between the sugar and the protein in cream. Called the Maillard reaction, it’s the same chemical process that happens when you toast nuts, barbecue meats , or put on self-tanning lotion.
Learn more about caramels and caramelization .

Makes about 1 pound

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CAUTION
When making candy, the syrup gets very hot. Kids, don’t try this without the help of an adult!

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It seems as though almost all kids love candy and other sweets, but fewer adults do.
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•  a heavy, tall-sided saucepan

Tip
Be sure to use a larger saucepan than you think you will need, one with tall sides. Because this recipe has cream in it, it will tend to bubble up a lot.

1. Prepare your pan by greasing it with butter and/or lining it with waxed paper.

2. Place all ingredients except for the butter and vanilla into the saucepan.

3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.

4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil. Then cook without stirring until the syrup is above 248° F, the firm-ball stage.

• Why do I need to stop stirring after the syrup begins to boil?
• What is the firm-ball stage and how can I tell when I’ve reached it?
• Why should I wash down the sides of the pan?

5 . Add the vanilla, mix well, then pour the mixture into the pan.

6. Allow to cool, then cut into 1-inch squares.

• Don’t be afraid to substitute ingredients, alter amounts and proportions, or scale the recipe up or down. Experimentation can lead to better recipes. In fact, it may be that fudge was invented from a botched batch of caramels!

• If you manage to keep your caramels for a while after you make them (1–2 weeks), you may notice that their texture changes—they may become gritty and crunchy around the edges.