Soft Caramels
Be sure to add these to your holiday baking list! There is always room on a cookie plate for some delicious soft caramels!
Ingredients
- 1 cup butter
- 1 lb brown sugar (2 1/4 cups)
- 1 cup light corn syrup
- 14 oz sweetened condensed milk
- 1 tsp vanilla
- dash salt
Instructions
- Butter 9x12 pan.
- Melt butter, brown sugar, salt and corn syrup over medium heat. Mix well
- Pour in sweetened condensed milk. Stir constantly until temperature reaches 245F (firm ball stage). This should take 12-15 minutes.
- Remove from heat. Stir in vanilla. Pour in prepared pan.
- Cool completely. Cut into squares and wrap.
Notes
Tips for caramel making:
*A thermometer is a must. Candy or a digital kitchen thermometer.
*Be sure your pan is at least 9x9x2. The bigger the pan, the thinner your caramels will be so I wouldn't go over a 9x13 size.
*You absolutely want to butter the heck out of your pan. Otherwise removing the caramels will be very difficult.
*I recommend using a pot vs a saucepan as the caramel boils up as it reaches the firm ball stage. You do not want to have this boil over.
*Cut your caramels into any size that works for you- squares or rectangles. The bigger they are, the less you have to wrap. However, I don't like making them too big as these are pretty rich so eating a large caramel isn't always ideal.
*To wrap: roll caramel in paper and twist ends.