Most Delicious Homemade Caramels Ever

Not that I'm hyping this or anything.  I haven't yet told my mom the ingredients, because she's so happy stuffing her face with them and being oblivious.  Anyway, this recipe is pretty easy.  And sooo worth making!

Ingedients:
1 cup butter
1 16 oz. pacakage brown sugar (2 1/4 cups)
2 cups half-and-half
1 cup light colored corn syrup
1 teaspoon vanilla

Directions:
Line an 8x8x2 inch baking pan with foil and butter.  Set aside.
In a 3 quart saucepan melt butter over low heat.  Add the brown sugar, half-and-half, and corn syrup; mix well.  Cook and stir over medium-high heat until it boils.  Clip a candy thermometer to the side of the pan, and reduce the heat to medium.  Keep boiling the mixture for about 40 minutes (I know, it's long.  Try to get someone to switch with you after a while) until the thermometer reaches 248 degrees.
Take the pot off heat and stir in the vanilla.  Quickly pour the mix into the prepared pan and let cool.  Cut the caramel into pieces and wrap in wax paper.  Supposedly it lasts for two weeks, but we ate ours long before then!

If you want to make some caramel like this, but take some off the stove after about 20 minutes, the softer mixture will be perfect sauce.  Yummy with ice cream!