The holiday season has arrived, which means there is a lot of gift-giving to family, friends, and neighbors. This is an easy recipe to whip up and one batch could feed many and makes for some yummy goodies! This caramel is SO soft and chewy! It is absolutely delicious!
(recipe from: Little Space…To Fill That Is)
Makes about 60 caramels
1 cup butter
2 1/4 cup brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
**Make sure for this recipe you are using a candy thermometer, have all your ingredients and equipment ready to go.**
Line a standard size baking sheet with parchment paper. Allow parchment to rise up the sides rather than just lining the bottom of the sheet.
Cut butter into small cubes and melt over low heat in a medium size sauce pan.
Add and mix sugar, corn syrup and condensed milk. Remember to pour sugar in center of pan, and if any sugar crystals stick to the side of your pan, brush them down with a damp pastry brush.
Cook and stir on medium high heat until boiling, then clip your candy thermometer to the side of pan. Do not allow the thermometer to touch the bottom of the pan.
Reduce heat to medium or a temperature which allows for a steady, moderate boil. Stir often.
When the thermometer reaches 244 F (this will take approximately 30 minutes), remove pan from heat and stir in vanilla.
Pour the caramel into your prepared baking sheet – use caution! This is a very hot mixture.
Allow to cool overnight then use a pizza cutter to slice into desired slices.
Wrap each caramel in wax paper and twist the ends to close.