Caramels - vegetable oil

Method

• Grease a 20 by 35 centimeter baking dish with oil. Line with lightly oiled parchment paper
• In a high-sided saucepan, add the heavy cream, sugar, butter, and liquid glucose on high heat. Once it comes to the boil, lower the heat to medium high.
• Using a candy thermometer, remove from heat once the temperature reaches 120 degrees Celsius.
• Quickly stir in the vanilla and a pinch of salt. Mix well and pour into the baking dish. Smooth out the top and refrigerate overnight.
• The next day, turn the pan upside down to release the caramels and peel off the parchment paper. Using a knife lightly greased with a paper towel dipped in oil or butter, cut into 2-centimeter squares and wrap them in parchment paper.