- 1 cup butter
- 2 1/4 cups brown sugar
- 1 cup light corn syrup
- 1 {14 oz} can sweetened condensed milk
- 1 teaspoon vanilla extract
In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F, or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm. Individually wrap caramels in wax paper.
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