Creamy Caramels

By leahdavis

Ingredients

• 1 teaspoon plus 1 cup butter, divided
• 1 cup sugar
• 1 cup dark corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.

2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.

3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.

4. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.