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Creamy Caramels Recipe

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This recipe for Creamy Caramels, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Cramer
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter or margarine
2 1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla

Directions:
Directions:
1. To make a foil tray, place large double layer of aluminum foil inside a square dish. Press to mold foil over bottom and up sides of dish. Grease foil with butter or margarine. Remove foil from dish; place foil tray on a cutting board.
2. In a medium saucepan, melt butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup; mix well. Cook over medium heat, stirring frequently, until it is 248 degrees F. (this can take between 25-35 minutes).
3. Remove thermometer. Remove pan from heat. Immediately stir in vanilla. Quickly pour caramel mixture into foil tray. Let stand until firm, about 4 hours. Do not move tray. Don't refrigerate.
4. To cut caramels, remove foil and place caramel on cutting board. Using a well-buttered knife, cut into 1/2 inch squares. Wrap in wax paper. Store at room temperature.

 

 

 

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