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Vanilla Caramels Recipe

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This recipe for Vanilla Caramels is from The Mowry/Ritchie Family Cookbook, 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:  
Use canned condensed milk, no cream in this successful recipe

2 c. white sugar
1 c. light brown sugar
1 c. light corn syrup
1 c. sweetened condensed milk
1 c. milk
1/3 c. butter
1/4 tsp. salt
2 tsp. vanilla
Directions:
Directions:
Combine sugars, corn syrup, condensed (not evaporated) milk and milk in a 3-qt. heavy saucepan. Cook over medium heat, stirring until sugars are dissolved and syrup starts to boil. Reduce heat to low and cook, stirring occasionally to prevent scorching, until mixture reaches 240º. Cook and stir constantly to avoid scorching until mixture reaches the firm ball stage (246º - 248º).
Remove from heat; add butter and salt and stir in well. After about 2 minutes, add vanilla and stir.
Pour into a lightly buttered 8" square pan. When it starts to get firm, mark candy in 3/4" strips with a sharp knife. When cool and firm (about 3 hours) cut in strips; remove strips from pan, one at a time; place on cutting board and with a sharp knife, cut in squares or rectangles. Wrap individually in waxed paper. Makes 10-11 dozen pieces, or 2 1/2 pounds.

 

 

 

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