Homemade Caramels

Name: Homemade Caramels
Cuisine: American
Ingredients: 1 cup butter or margarine; 2.25 cup light brown sugar; 1 can (14 ounce) sweetened condensed milk; 1 cup light corn syrup; 1 pinch salt; 2 teaspoons vanilla extract

Serves 1

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Homemade Caramels

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Serves 1

Directions

1Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat.
2Bring to a boil, stirring constantly.
3Heat to between 234 and 240 degrees F (soft ball stage) or until a small amount of the mixture dropped into cold water forms a soft ball when removed from water.
4Cook for 2 minutes more at that temperature, stirring continuously.
5Remove from the heat and stir in vanilla.
6Add parchment paper to a 9x13-inch baking pan.
7Pour caramel mixture into the parchment lined pan and allow it to cool completely at room temperature.
8Remove the parchment from pan.
9Cut caramels into 1 inch squares using a sharp knife coated in butter or a bench scraper coated in butter.
10Wrap caramels in 5x5 inch wax paper or cellophane candy wrappers.
11Store caramels in fridge until ready to serve.

Ingredients

1 cup butter or margarine
2.25 cup light brown sugar
1 can (14 ounce) sweetened condensed milk
1 cup light corn syrup
1 pinch salt
2 teaspoons vanilla extract

Equipment

heavy-bottomed saucepandigital candy thermometer9x13-inch baking panparchment papersharp knifebench scraperwax paper or cellophane candy wrappers

Tips

Use a sharp knife coated in butter or a bench scraper coated in butter for cutting the caramels.
Store caramels in the fridge until ready to serve.

Homemade Caramels

Serves 1

facebook.com

Homemade Caramels

facebook.com

Serves 1

Directions

1Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat.
2Bring to a boil, stirring constantly.
3Heat to between 234 and 240 degrees F (soft ball stage) or until a small amount of the mixture dropped into cold water forms a soft ball when removed from water.
4Cook for 2 minutes more at that temperature, stirring continuously.
5Remove from the heat and stir in vanilla.
6Add parchment paper to a 9x13-inch baking pan.
7Pour caramel mixture into the parchment lined pan and allow it to cool completely at room temperature.
8Remove the parchment from pan.
9Cut caramels into 1 inch squares using a sharp knife coated in butter or a bench scraper coated in butter.
10Wrap caramels in 5x5 inch wax paper or cellophane candy wrappers.
11Store caramels in fridge until ready to serve.