Homemade Caramels
Makes about 60 caramels
Makes about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that).
Ingredients:
1 cup butter, unsalted
1 cup light corn syrup
1 14-oz. can sweetened condensed milk
2 1/4 cup brown sugar
1 tsp. vanilla
1 cup butter, unsalted
1 cup light corn syrup
1 14-oz. can sweetened condensed milk
2 1/4 cup brown sugar
1 tsp. vanilla
Equipment:
candy thermometer
3-qt. sauce pan
parchment paper
8×8 or 9×9 pan
wax paper for wrapping caramels
candy thermometer
3-qt. sauce pan
parchment paper
8×8 or 9×9 pan
wax paper for wrapping caramels
- Line pan with parchment paper, even up the sides.
- Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
- Carefully add sugar by pouring it into the center of the pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch. Stir slowly until well combined with melted butter.
- Add and mix in corn syrup and sweetened condensed milk.
- Cook and stir on medium for one minute, then to med.-high until boiling. You want to change temperatures slowly so you don’t shock the candy. Once boiling, clip on your candy thermometer (don’t let it touch the bottom of the pan or it will be off). By the time your caramel is boiling, if you have been stirring well, you should have the butter fully blended into the caramel mixture, not separated.
- Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. If you let your caramel go too long without stirring, you’ll end up with a separated, greasy batch of caramel.
- Temperature does not raise at a steady rate, so watch thermometer closely.
- When thermometer reaches 244°, remove caramel from heat.
- Stir in vanilla and then pour the caramel into the prepared pan. Careful....it's very hot.
- Allow to cool for several hours and use a large knife to cut into pieces. Wrap in wax paper. Enjoy!!
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