(Somebody's) Mom's Caramels

8 teaspoons (2 tablespoons + 2 teaspoons) vanilla extract
2 cups (1 pound) unsalted butter
4 cups (1 quart) half & half
2 cups (1 pint, 16 fluid ounces) light corn syrup*
4 cups granulated sugar
2 cups light brown sugar
2 teaspoons salt
*See "tips," below.
coarse flake sea salt for topping, optional; for salty caramels

INSTRUCTIONS

• Butter two 8" x 8" or 10 1/2" x 6 1/2" pans. Measure the vanilla into a small container, and set it aside for later.
• Cut the butter into 1" chunks, to help it melt faster. Combine the cut-up butter, half & half, corn syrup, sugars, and salt in a heavy-bottom, 5- to 6-quart saucepan.
• Heat the mixture over medium-low heat until everything has melted, stirring constantly. Attach a candy thermometer to the side of the pan.
• Cook slowly, stirring constantly, until the mixture reaches 248°F, or until a small amount dropped in cold water forms a firm ball. As the mixture boils it will become thicker and thicker and the frothy bubbles will give way to a more blurpy bubble that resembles thick lava. This happens gradually, but you'll notice it around 230°F and higher. This is when you really have to pay attention and watch the temperature carefully, as it tends to move more quickly from 230°F up. The whole process will take about 2 hours.
• Remove the pan from the heat, and carefully stir in the vanilla; the mixture will bubble and boil.
• Quickly pour the caramel into the prepared pans. Don't add any residue from the pot into the pans; instead, scrape it into a separate container. Baker's treat!
• Wait 30 minutes, then sprinkle with coarse-flake sea salt, if desired.
• Cover the candy securely, and refrigerate.
• Remove the candy from the pan by loosening its edges with a knife or offset spatula, and banging the pan on a cutting board until the slab releases from the pan. Allow the candy to warm up a bit if it's hard, or it'll shatter when you bang the pan.
• Cut the caramels into squares, and wrap in waxed paper. Store in the refrigerator for longest shelf life. Wrapped caramels can also be frozen.
• Yield: about 10 dozen 1" caramels.

NOTES:

• Delicious, but was quite a commitment, time-wise (see the photo).  I basically watched two episodes of something on Netflix (thanks, iPad) while stirring endlessly.
• Consider making a half batch next time.  Today is December 30 and even after 2 family parties and a couple weeks of munching, I have a bunch still around
• I poured a full batch into my oversized cake pan (roasting pan) sprayed with pam.
• Flaked sea salt is perfect for this application.
• I ordered these: http://www.clearcellobags.com/catalog/item/6501521/6344450.htm.  Well, actually it was the amazon equivalent, but Donna S sent me this cheaper link.  1000 should be enough for several years.

SOURCE: King Arthur Flour