Start by greasing a square baking dish (approximately 8x8 inches) and line it with parchment paper, allowing some overhang for easy removal later.

In a heavy-bottomed saucepan, combine the heavy cream, butter, granulated sugar, and light corn syrup. Stir over medium heat until the sugar dissolves completely.

Increase the heat slightly and bring the mixture to a gentle boil, stirring frequently. This typically takes around 5 minutes.

Once boiling, reduce the heat to low and simmer without stirring for about 10-15 minutes until a deep golden-brown color is achieved.

Remove from heat and stir in the vanilla extract, enhancing the flavor of your caramels.

Pour the hot caramel mixture into your lined baking dish and allow it to cool at room temperature for about 4 hours.

Lift the caramel out using the parchment paper, carefully cut into small pieces and wrap each piece in wax paper.