Directions
- 1Combine sugar, butter, white corn syrup, and salt in a pot.
- 2Bring the mixture to a boil.
- 3Stirring constantly, add evaporated milk a little at a time, taking about 10 minutes per can.
- 4Once all the milk is added, insert a thermometer and bring the caramel up to 235-238 degrees Fahrenheit.
- 5Pour the caramel into a 9x13 pan lined with parchment paper.
- 6Sprinkle with salt.
- 7Let cool completely, then refrigerate for 1 hour before cutting and wrapping.
- 8Cut the caramel into bite-sized pieces.
- 9Wrap each caramel in parchment paper.
Ingredients
- 4 cups sugar
- 2 sticks butter
- 2 cups white corn syrup
- 1 tsp salt
- can evaporated milk
- salt
Equipment
potwooden spooncandy thermometer9 x 13 panparchment paperknife
Tips
- Too little temperature makes it sticky, too much makes it hard/chewy.
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