Caramels
This caramel recipe has been used for almost 41 years; I have yet to have any bad batches. My grandson loves them!
This caramel recipe has been used for almost 41 years; I have yet to have any bad batches. My grandson loves them!
Ingredients
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1 pint heavy whipping cream
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2 cups white sugar
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1 cup packed brown sugar
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1 cup butter
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1 cup corn syrup
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1 cup evaporated milk
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1 ¼ teaspoons vanilla extract
Method
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Grease a 12x15-inch pan; set aside. Attach a candy thermometer to a medium-size pot.
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Place whipping cream, white sugar, brown sugar, butter, corn syrup, and evaporated milk into the prepared pot. Cook and stir mixture over medium heat until temperature reaches 250 degrees F (120 degrees C). Remove the pot from heat.
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Stir in vanilla. Pour mixture into the prepared pan; let cool completely.
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Cut caramel into 60 small squares.
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Wrap them in waxed paper for storage.
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