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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Caramels Recipe

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This recipe for Caramels is from Favorites from the recipe box of Diane Offenhauser , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 1/4 cups brown sugar
1/4 teaspoon salt
1 cup light corn syrup
1 can (15 oz.) sweetened condensed milk
1 teaspoon vanilla
Directions:
Directions:
Melt butter in heavy 3 quart saucepan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees on candy thermometer), after 12 to 15 minutes.
Remove from heat, add vanilla, and pour into well buttered 9" x 9" pan. Cool and wrap. Makes 2 1/2 pounds.
Personal Notes:
Personal Notes:
Notes: I find it much more effiicent to make a double batch. Consequently, I use one pound of butter, 2 pounds of brown sugar, 1- 16 ounce bottle of corn syrup and 2 cans of sweetened condensed milk.
Use a jelly roll pan.
Before I start, I have everything ready. Pan buttered, ingredients opened. I only use this jelly roll pan for caramels.
Let the pan cool 4 to 5 hours, then flip the cooled caramel onto a cutting board, because you can't cut them in the pan. It won't come out easily and it will reshape itself. Use a sharp knife to cut it into pieces.

 

 

 

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