3 c. brown sugar
2 c. light corn syrup (one bottle)
1 c. butter (2 sticks)
3/4 c. sweetened condensed milk (one can)
1/2 tsp. vanilla
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching. This takes about 20 minutes of continuous boiling over pretty vigorous heat.
Remove from heat, add vanilla. Pour into 9 x 13 buttered pan. When firm, cut into 1" squares and wrap in waxed paper. Makes about a million.
-Make sure the candy thermometer doesn't touch the bottom or side of the pan.
-Cut waxed paper into 4" squares while waiting for the caramel to cool.
-Be very careful not to burn yourself on the molten caramel-- don't lick the spoon!
-If the caramel doesn't harden when it cools, scrape it back into the pot and heat it up again, making sure to get it to the proper temperature.
-I usually use a spatula to transfer about 1/4 of the hardened caramel onto a cutting board, where I use a sharp knife to cut it into 1 inch strips, and then cut each strip into one inch pieces, and wrap them as I go along.
-Don't be afraid to crank the heat up to high or medium high if the caramel mixture is taking a long time to reach 248.
-Stir continuously to prevent the mixture from burning.
-Resist the urge to eat more than five in one sitting. Tummy ache!
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