CREAMY CARAMELS

By mz0926

The Pampered Chef

NOTE: DO NOT SCRAPE THE CARAMELS INTO YOUR PAN, JUST POUR. SCRAPE THE REMAINING CARAMEL INTO A SEPARATE BUTTERED PAN. THE REMAIN CARAMEL IN THE PAN IS MUCH HARDER!!!

Ingredients

• 1 Cup Butter
• 2 1/4 Cups Brown Sugar (firmly packed)
• 1 can (14 oz.) Sweetened Condensed Milk
• 1 Cup Light Corn Syrup
• 1 tsp. Vanilla

Preparation

Step 1

1. To make a foil tray, place large double layer of heavy-duty aluminum foil inside Square Baker. Press to mold foil over bottom and up sides of Baker. Grease foil with butter. Remove foil from Baker; place foil tray on Cutting Board.

2. In medium saucepan, melt butter over low heat. Add brown sugar, sweetened condensed milk and corn syrup; mix well using Bamboo spoon. Clip Digital Thermometer to saucepan. Cook over medium heat, stirring frequently, until Thermometer reaches 245 degrees; this can take between 25 and 35 minutes. CAUTION: Mixture will be extremely hot.

3. Remove thermometer from saucepan; remove saucepan from heat. Immediately stir in vanilla. Quickly pour caramel mixture into foil tray. Let stand until firm, about 4 hours. Do not move tray. Do not refrigerate.

4. To cut, remove foil and place caramel on cutting board. Using well buttered knife, cut caramel into 1/2" squares. Wrap each piece in squares of plastic wrap or wax paper. Store at room temperature.

NOTE: DO NOT USE VEGETABLE OIL SPREADS OR TUB MARGARINE PORDUCTS SINCE THESE LOWER FAT PRODUCTS CAN CAUSE CANDIES NOT TO SET UP.

Variation: CHOCO-O-NUT CARAMELS: Chop 1 cup pecans; sprinkle over bottom of foil tray. Melt 2 oz (2 squares) unsweetened chocolate for baking, coarsely chopped, with butter in saucepan/ Proceed as recipe directs, pouring caramel mixture over nuts.