1 C. butter
1 16 Oz. box of light brown sugar
Dash of salt
1 C. light corn syrup
1 14 Oz. can sweetened condensed milk
1 Tsp. vanilla
HOW TO MAKE:
1-In a heavy bottom pan, melt butter over low heat.
2-Once butter is melted, add brown sugar and a dash of salt. Stir thoroughly.
3-Next, add corn syrup and continue to stir.
4-Slowly add condensed milk, stirring constantly.
5-Cook over low heat and continue stirring constantly.
6-Once caramel starts to boil, continue cooking until the caramel reaches 230° and then start to test for “soft ball stage.” This takes approximately 16-18 minutes to get to this point, all the while stirring constantly.
7-If you are unsure what “soft ball stage” means, get a small bowl of cold water and once the temperature reaches 220° drop a little caramel into the cold water and see if it feels soft, but somewhat firm between your fingers.
8-This might need to be done a few times to get to the right temperature for the caramel.
9-If it is too soft and doesn’t form somewhat of a ball, continue cooking a little bit longer, stirring constantly. Keep testing for the firmness with the “soft ball stage” method.
10-Once the caramel reaches the desired texture and temperature, remove from heat. Make sure the caramel’s temperature does not reach beyond 240° because then your caramel will be too hard.
11-Once removed from heat, add vanilla and stir.
12-Pour caramel into a generously buttered 9 x 13 glass baking dish.
13-Once caramel has cooled, remove from baking dish and place caramel on a piece of wax paper. I use a long spatula that has been buttered so the caramel will not stick to it when removing from glass dish.
14-Cut into bite size pieces.
15-You can wrap the caramel individually in wax paper and twist up the ends, or place caramel in a container with wax paper between the layers.
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