Caramel Ball

In a large, greased saucepan with capacity for 3 liters, combine the first four ingredients and place over medium heat

Let it come to a boil, stirring constantly

Continue boiling without stirring until it reaches the thread stage

Remove from heat and add butter and vanilla, without stirring

Let it cool

Beat until the mixture is well clarified, for about 10 minutes

Pour into a greased, 20x20cm mold

Let it cool and cut into small squares

If the caramel balls become slightly soft, let them dry on a plate, turning them occasionally

Once they are consistent, wrap them in cellophane paper

Yields approximately 850g of caramel balls.