This is a great caramel candy recipe. it's a little trouble but it is worth it and it makes a lot

Combine all ingredients except vanilla in a large pot (5 qt at least)

Heat over medium heat stirring constantly (I recommend a wooden spoon) until it reaches soft ball stage; 240°F for soft caramels or 244-248 for firmer caramels

Use the soft ball test for best results. you can determine the softness of the caramels by the temperature. cook a little longer for a firmer caramel

This takes about an hour; be patient and stir constantly.

Remove from heat and stir in vanilla

Pour into a buttered 81/2 x 11 or 9 x 13 glass dish

Cool completely

Cut into bite size squares and wrap individually in waxed paper or candy wrappers