I love having recipes that you use just one time a year. For me, those are caramels and fudge. These sweet treats remind me of holiday seasons that have past and help me create memories with my family to carry into the future. Those memories become cherished traditions. If you don’t have holiday treats that are traditions in your home, I invite your to adopt ours. These foolproof candy recipes will make you feel like a superstar in the kitchen and become great gifts for friends and neighbors too!
THE BEST AND EASY CARAMEL RECIPE
This recipe makes 1/2 jelly roll pan. Double recipe for full size.
You do need a candy thermometer.
Ingredients
1 cup Butter
2 1/4 cup Firmly Packed Brown Sugar
1/8 tsp Salt
1 cup Light Corn Syrup
1 can Sweetened Condensed Milk
1 tsp vanilla
Directions
- In Heavy Saucepan over medium heat, combine the butter, brown sugar, salt, sweetened condensed milk and corn syrup.
- Bring to a boil, stirring constantly
- Heat to between 235 and 240 degrees F
- Remove from the heat and stir in vanilla (stir until bubbles are out)
- Line a half size jelly roll pan with parchment paper (do not use wax paper) and pour the caramel into the pan. (You can use a full size jelly roll pan if you double this recipe)
- Cool completely then cut (you can put in fridge to cool)
- Cut candy into 1″ squares and wrap tightly in 3″ wax paper squares or pre-cut candy wrappers
Notes
- Tip- once the caramel hits a certain temperature I take a little teaspoon and drop it in a cup of ice water. The caramel should form like it would after it sits an hour. It is too runny and doesn’t come together it needs a little more time.
- Tip- Different Thermometers- When using a digital thermometer our caramel was done at 235 degrees. When using a mercury type thermometer it was done closer to 240 degrees.
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