This recipe is almost exactly the same as my mother's, except that it is doubled and there is much more vanilla. I have made my mother's recipe for a couple of years now. She always made them at Christmas. I now use a 4-quart, non-stick dutch oven, which I just bought this past December, and the caramel practically slides right out of the pan. It is more lightweight than what I used to use, and much easier to handle, as it has two silicone handles. This past year was the easiest time I had making them. They came out perfectly. I use a digital thermometer. The process with half the amount of the mixture takes me about 40 minutes. I also butter the pan, and then I put parchment paper in the pan and butter that as well. That way, I can just lift the whole thing out when it is cool enough to cut. I'm perfecting my technique! :-) Barbara, what kind of knife do you use to cut the caramels??

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