Yield: 60 Caramels
Ingredients
- 8 ounces (227 g) unsalted butter
- 19 ounces (536 g) dark brown sugar (or 17 3/1 ounce (491 g) light brown sugar)
- 14 ounce (414 ml) sweetened condensed milk
- 1 dash salt
- 1 cup (237 ml) light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Calibrate the candy thermometer.
- Melt butter in a large heavy bottomed saucepan.
- Add the brown sugar and salt, stirring until incorporated.
- Blend in light corn syrup and sweetened condensed milk.
- Stir constantly over medium heat to 245°F (118°C) on a candy thermometer.
- Remove from heat and stir in vanilla.
- Pour into greased 9 inch square pan, without scraping the bottom of the sauce pan.
- Cool for at least 24 hours.
- Cut into desired size and wrap in waxed paper.