Homemade Caramels
Line a 13x9-inch pan with foil and generously butter with 1 tablespoon butter. Mix all ingredients EXCEPT vanilla in a large 6 to 8-quart pan.
Ingredients
- 1 tablespoon butter
- 2 cups Crown® Lily White® or Golden Corn Syrup
- 4 cups sugar
- 1-1/2 cups light cream
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons butter
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
Method
Line a 13x9-inch pan with foil and generously butter with 1 tablespoon butter.
Mix all ingredients EXCEPT vanilla in a large 6 to 8-quart pan.
Boil over medium heat, stirring constantly. Reduce heat to medium-low and continue cooking, stirring occasionally until temperature reaches 244°F. Remove from heat and stir in vanilla.
Pour into prepared pan. (Do not scrape sides of bowl).
Cool to room temperature. Invert cooled caramel onto a cutting board and remove foil.
Cut into 1-inch squares. Wrap in wax paper or plastic wrap. Store in an airtight container.
