Inspirational Homemade Caramels

Ingredients

• 1 cup butter (2 sticks)


• 4 cups granulated sugar


• 2 cups light corn syrup


• 24 ounces evaporated milk (2 cans)


• 1 teaspoon vanilla extract

Instructions

1. Line a 9×13” pan or jelly roll pan with parchment paper.
   (If you don’t have parchment paper you can generously butter the pan.) Either
   size pan will work–9×13” will yield thicker caramels.


2. Add 2 sticks butter, sugar, and karo syrup to a large
   heavy-bottom saucepan over medium heat. Stir over medium heat until mixture
   begins to boil, about 5-10 minutes.


3. Gradually add the evaporated milk, one can at a time, taking
   about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You
   want to make sure the mixture maintains a constant boil, otherwise your
   caramels can curdle.


4. Stir the mixture constantly, scraping the sides occasionally
   until it reaches a firm ball stage (about 238 degrees F on a candy
   thermometer). It takes patience and time, but it’s sooo worth it! (Also, I
   don’t always trust or rely on a candy thermometer either–I like to test it the
   old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water
   and mold it with your fingers into a ball. When ready it will feel pretty firm
   and pliable, but still slightly sticky.)


5. Once you reach 238 degrees F / or the firm ball stage,
   remove from heat. Stir in vanilla.


6. Pour caramels into prepared pan. Refrigerate until cooled
   and hardened. (Best if you refrigerate them overnight, or for several hours.
   They will be easier to cut and wrap).


7. The caramel will seem hard in the fridge after they’re set,
   but they should be soft at room temperature. Cut caramel into small pieces and,
   if desired, wrap like a tootsie roll in wax paper.


8. Try these dipped in chocolate or pretzel rods.

This article and recipe adapted from this site