Combine everything (except vanilla) in a small sauce pan and bring to a boil over medium heat, stirring occasionally
Using a candy thermometer, continue simmering/stirring to 250 degrees F. Remove from heat and stir in the vanilla. Pour into a parchment paper lined small square/rectangle container and allow to cool. While your caramels are firm yet flexible, use Kitchen Shears to cut into pieces (long sticks or individual bite squares) and wrap individually in wax or parchment paper. Enjoy!!