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My sister Jen is back, sharing a recipe for Homemade Caramels. This is by far my favorite of all the Christmas treats she makes. These are YUMMY!
Caramels
Supplies:
- 1 Cup Butter
- 2 1/4 Cup Brown Sugar
- 1 14 oz Sweetened condensed milk
- 1 cup light corn syrup
- 1 teaspoon vanilla
- Candy Thermometer
Line a 9×9 or 8×8 baking pan with foil, extend the foil over the edges of pan. Butter the foil.  Set pan aside.
In a 3 quart heavy saucepan melt butter over low heat.  Add brown sugar, sweetened condensed milk, and corn syrup, and mix well. Cook and stir over medium-high until mixture boils.  Clip a candy thermometer to the side of the pan.   Reduce heat to medium; continue to boil at a moderate steady rate. Stir frequently until the thermometer registers 248 firm-ball stage (about 20 minutes).
Remove saucepan from heat; stir in vanilla. Â Quickly pour mixture into prepared pan.
When firm use foil to lift the caramel out of pan. Use a buttered knife to cut into pieces, and wrap each one in plastic.
