Homemade Caramels -You’ll be spoiled!
  • 1 Cup sugar
  • 1 Cup Butter or Margarine
  • 1 teaspoon vanilla
  • 1 cup dark corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  1. Line an eight inch square pan with heavy aluminum foil. Butter foil and set aside. In large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). Remove from heat and stir in vanilla.
  2. Pour into prepared pan. Allow to cool until able to handle. Cut into one inch squares and place each square (which will look like a blob at this point) onto a cookie sheet or platter to cool completely.
  3. Once cooled, place each in the center of a wax paper square, roll up and twist ends. **Update-Some folks have had problems with caramels sticking to the wrapping papers. We've played with this recipe and discovered that letting caramels cool completely before wrapping solves this problem. This happened on my last batch before I realized I should let them cool, but being the trooper I am I ate them anyway!;) SOO GOOD!
Recipe by Southern Plate at https://www.southernplate.com/homemade-caramels-youll-be-spoiled/