Irish Cream Caramels

Instructions

1. Prepare an 8x8-inch baking dish by lining it with parchment paper, leaving an overhang on two opposite sides for easy removal later. Lightly grease the paper and set it aside.

2. In a medium saucepan, combine the heavy cream and Irish cream liqueur. Heat the mixture over medium heat until it is warm but not boiling. Once warm, remove the pan from the heat and set it aside.

3. In a separate heavy-bottomed saucepan, combine the light corn syrup, granulated sugar, unsalted butter, and salt. Cook the mixture over medium heat, stirring constantly, until the sugar has dissolved and the butter has melted.

4. Attach a candy thermometer to the side of the saucepan, making sure it does not touch the bottom. Increase the heat to medium-high and bring the mixture to a boil.

5. Continue to cook the caramel without stirring until the temperature reaches 248°F (120°C) on the candy thermometer. This may take about 15-20 minutes, and the mixture will turn a rich caramel color.

6. Once the caramel reaches the desired temperature, carefully pour in the warm cream mixture. Be cautious as the mixture will bubble up, so keep stirring gently to combine the ingredients.

7. Cook the caramel and cream mixture over medium heat, stirring occasionally, until it reaches 245°F (118°C) on the candy thermometer. This should take around 10-15 minutes, and the mixture will thicken and darken.

8. Remove the saucepan from the heat and stir in the vanilla extract. Mix well to ensure the flavor is evenly distributed throughout the caramel.

9. Pour the hot caramel into the prepared baking dish and smooth the top with a spatula. Let the caramel cool at room temperature for at least 4 hours, or until firm.

10. Once the caramel has set, use the parchment paper to lift it out of the dish. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles.

11. Individually wrap the Irish Cream Caramels in wax paper or cellophane, twisting the ends to seal. Store the caramels in an airtight container at room temperature for up to two weeks or in the refrigerator for longer shelf life.