So creamy and delicious you many never buy them in packages again.
I first made these between Thanksgiving and Christmas last year. Friends and family kept asking me when I was going to make more. Then of course I got the obligatory request for the recipe. This is the recipe I used, and having made several batches I can report it never failed. You can whip up a batch fairly quickly. For best results use a candy thermometer whenever making candy. It’s a very worthwhile investment.
Ingredients
- 1 cup sugar
- 1 cup butter (I use salted)
- 1 teaspoon vanilla
- 1 cup dark corn syrup
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Line an eight inch square pan with heavy aluminum foil. Butter foil and set aside. In large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). Remove from heat and stir in vanilla.
- Pour into prepared pan. Allow to cool until able to handle. Cut into one inch squares and place each square (which will look like a blob at this point) onto a cookie sheet or platter to cool completely.
- Once cooled, place each in the center of a wax paper square, roll up and twist ends. Be sure they are cool before wrapping, or else they will stick to the paper.
Fresh slab of caramel Note that this recipe is easily doubled. And if you are watching your salt intake, use unsalted butter.
Once you try these, I think you’ll agree that home made caramels are both easy and awesome!
© Wade Kingston