My mom used to make these quite often and now I enjoy making them as well. Some candy recipes used to intimidate me a bit when they started talking about which stage to cook them too, but my trusty candy thermometer works quite well and I just heat everything to the right temperature and have had no problems.
One tip is to get the pan you are going to let the caramels cool in ready ahead of time. It is much easier to have it already buttered so when the candy is done you can just pour it in.
How To Make:
Ingredients:
- 1 cup of butter
- 2 1/4 cup of brown sugar (which is about 1 pound)
- 1 cup light corn syrup
- 1 can of sweetened condensed milk (15 ounces)
- 1 teaspoon of vanilla
Directions:
- Melt butter in a heavy pan. I use my 3 quart pan.
- Add the sugar and salt and stir it up well.
- Add the syrup and mix it up again.
- Slowly add the milk while you are constantly stirring.
- Cook and continue to stir it over medium heat until it reaches 245 degrees. (which is the firm ball stage) It takes about 12 to 15 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Pour into a buttered pan. When it has cooled cut it into squares and enjoy!