Serves 1
Directions
- 1Add 2 sticks of unsalted butter, 4 cups of sugar, 2 cups of white corn syrup, and 1 tsp of salt to a pot.
- 2Bring the mixture to a boil while stirring.
- 3Stirring constantly, pour in 2 cans of evaporated milk a little at a time, taking about 10 minutes per can.
- 4Continue stirring until the mixture starts to get nice and dark.
- 5Add a thermometer and bring the caramel up to 235-238 degrees.
- 6Pour the caramel into a 9x13 pan lined with parchment paper.
- 7Sprinkle the caramel with salt.
- 8Let the caramel cool completely, then refrigerate for 30 minutes before cutting.
- 9Cut parchment paper into small squares to wrap the caramels.
- 10Cut the cooled caramel into individual pieces.
- 11Wrap each caramel piece in a parchment paper square.
Ingredients
- 2 sticks unsalted butter
- 4 cups sugar
- 2 cups white corn syrup
- 1 tsp salt
- 2 cans evaporated milk
- salt for sprinkling
Equipment
potwooden spoonthermometer9x13 panparchment paperknifescissorssalt shaker
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