Grandma’s Homemade Caramels

2 mins
Serves 16
facebook.com

Directions

  1. 1Butter a 9x13 inch pan.
  2. 2Butter a 9x13 inch pan.
  3. 3Butter a 9x13 inch pan.
  4. 4Melt 1 cup of unsalted butter in a saucepan over medium heat.
  5. 5Melt 1 cup of unsalted butter in a saucepan over medium heat.
  6. 6Melt 1 cup of unsalted butter in a saucepan over medium heat.
  7. 7Pour in 14 ounce can of sweetened condensed milk.
  8. 8Pour in 14 ounce can of sweetened condensed milk.
  9. 9Pour in 14 ounce can of sweetened condensed milk.
  10. 10Add 2 cups of brown sugar.
  11. 11Add 2 cups of brown sugar.
  12. 12Add 2 cups of brown sugar.
  13. 13Add 1 cup of corn syrup.
  14. 14Add 1 cup of corn syrup.
  15. 15Add 1 cup of corn syrup.
  16. 16Stir using a rubber spatula, scraping the sides and bottom.
  17. 17Stir using a rubber spatula, scraping the sides and bottom.
  18. 18Stir using a rubber spatula, scraping the sides and bottom.
  19. 19Bring to a simmer over medium heat, stirring constantly until it reaches the soft-ball stage (235-245°F).
  20. 20Bring to a simmer over medium heat, stirring constantly until it reaches the soft-ball stage (235-245°F).
  21. 21Bring to a simmer over medium heat, stirring constantly until it reaches the soft-ball stage (235-245°F).
  22. 22Remove from heat and stir in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
  23. 23Remove from heat and stir in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
  24. 24Remove from heat and stir in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
  25. 25Pour into the prepared pan and spread evenly.
  26. 26Pour into the prepared pan and spread evenly.
  27. 27Pour into the prepared pan and spread evenly.
  28. 28Let cool completely (at least two hours).
  29. 29Let cool completely (at least two hours).
  30. 30Let cool completely (at least two hours).
  31. 31Cut into squares and wrap individually in wax paper.
  32. 32Cut into squares and wrap individually in wax paper.
  33. 33Cut into squares and wrap individually in wax paper.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 14 ounce can sweetened condensed milk
  • 14 ounce can sweetened condensed milk
  • 14 ounce can sweetened condensed milk
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 1 cup corn syrup
  • 1 cup corn syrup
  • 1 cup corn syrup
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 0 water
  • 0 water
  • 0 water

Equipment

9x13 inch pansaucepanrubber spatulacandy thermometer or instant-read thermometer

Tips

  • Butter the pan really well
  • Use a candy thermometer or instant-read thermometer to measure the soft-ball stage (235-245°F)
  • Caramel tends to stall out in the 220°F range
  • Let caramels cool at room temperature for at least two hours before slicing