Made with sugar, sweetened condensed milk, corn syrup, and butter, these homemade caramels taste so much better than their store-bought alter-egos and will positively melt in your mouth.
Course: Snack
Cuisine: American
Keyword: candy, caramel
Servings: 60pieces
Ingredients
1cupgranulated sugar
1cupbutter or margarine
1teaspoonvanilla extract
1cupdark corn syrup
114-ounce cansweetened condensed milk
Instructions
Line an 8-inch square pan with heavy aluminum foil. Butter foil and set aside.
In a large saucepot, 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.
1 cup granulated sugar, 1 cup dark corn syrup, 1 cup butter or margarine
Stir in the sweetened condensed milk. Return to medium heat and place the candy thermometer in the pot. Cook, stirring constantly until the thermometer reads soft ball stage (238 degrees). Remove from heat and stir in vanilla.
1 teaspoon vanilla extract, 1 14-ounce can sweetened condensed milk
Pour into the prepared pan. Allow the caramel 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.
Once cooled, place each in the center of a wax paper square, roll up, and twist the ends.