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Home Made Caramels

Print Recipe

Equipment

  • Heavy 3 QT pot
  • Wooden spoon
  • 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

Instructions
 

  • 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.