A smooth, buttery, sweet caramel with a wonderful vanilla flavor.
Grease a 9 x 13 baking dish and set aside.
In a large, heavy-bottom sauce pan, bring sugar, butter, corn syrup, and half and half to a boil over medium-high heat. Stir constantly-scraping the bottom of the pan. When candy thermometer reads 210° Turn heat down to medium.
Continue cooking (boiling) and stirring constantly, scraping the bottom. (Use your eyes and nose, if it looks or smells at all like it's burning, turn down the heat a little-stoves vary).
When your candy thermometer reads 234-240° (soft ball stage), remove the pan from the heat and stir in the vanilla. (I like my caramel soft so I remove it at 235)
Pour caramel into prepared 9 x 13 pan. Be careful-caramel is SO HOT.
Allow time to cool. Cut into desired pieces and wrap in cellophane candy wrappers or waxed paper.
Enjoy!