Birthday Cake Caramels

1.Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

2.In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar dissolves.

3.Continue to cook the mixture without stirring until it reaches 250°F (hard ball stage) on a candy thermometer.

4.Meanwhile, in a separate saucepan, heat the cream and butter until the butter melts. Remove from heat and set aside.

5.Once the sugar mixture reaches 250°F, carefully stir in the warm cream mixture. Be cautious as the mixture will bubble.

6.Continue cooking the caramel mixture over medium heat, stirring frequently, until it reaches 245°F (firm ball stage).

7.Remove the saucepan from heat and quickly stir in the vanilla extract, baking soda, and salt. Divide the caramel mixture into four equal parts in separate bowls.

8.Add a few drops of different food coloring to each bowl to create yellow, pink, blue, and green colored caramels. Stir well to evenly distribute the color.

9.Pour each colored caramel into the prepared pan, alternating colors to create layers. Quickly swirl the colors together using a toothpick for a marbled effect.

10.Sprinkle rainbow sprinkles on top of the caramel mixture and gently press them in with a spatula.

11.Let the caramels cool and set at room temperature for about 4 hours or until firm.

12.Once set, lift the caramel slab out of the pan using the parchment paper overhang. Place it on a cutting board and cut into small squares using a sharp knife.

13.Wrap the individual caramels in wax paper or cellophane wrappers for a festive touch. Enjoy these delicious birthday cake caramels as a sweet treat!