Serves 1
Directions
- 1Add unsalted butter, sugar, white corn syrup, and salt to a large pot.
- 2Bring the mixture to a boil.
- 3Stirring constantly, pour in 2 cans of evaporated milk a little at a time, taking about 10 minutes per can.
- 4Continue stirring until the caramel starts to get nice and dark.
- 5Add a thermometer and bring the caramel up to 235-238 degrees Fahrenheit.
- 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.
- 9To make parchment wrappers, take a roll of parchment paper and fold it in half lengthwise.
- 10Fold it in half lengthwise again.
- 11Fold it in half widthwise.
- 12Fold it in half widthwise again.
- 13Cut the folded parchment paper into smaller rectangles.
- 14Remove the cooled caramel from the pan.
- 15Cut the caramel into strips.
- 16Cut the strips into individual caramel pieces.
- 17Wrap each caramel piece in a parchment paper wrapper.
- 18Place the wrapped caramels in a pumpkin-shaped glass dish for serving or storage.
Ingredients
- 2 sticks unsalted butter
- 4 cups sugar
- 2 cups white corn syrup
- 1 tsp salt
- 2 cans evaporated milk
Equipment
large potwooden spooncandy thermometer9x13 panparchment paperscissors
Tips
- You can drop these into your coffee or cocoa.
- Let cool completely, then refrigerate for 30 minutes before cutting.
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