My good friend Kathy B shared her creamy caramel recipe with me and I finally had the opportunity to make it. I was a little concerned if it would turn out because I didn't have the dark corn syrup in my pantry and so I used what I had the light corn syrup. Yippee! it turned out fabulous!
Ingredients:
- 1 tsp. plus 1 cup butter, divided
- 1 cup sugar
- 1 cup dark corn syrup, (I used light corn syrup)
- 1 can (14oz) sweetened condensed milk
- 1 tsp.vanilla extract
Direction:
- Line an 8 inch pan then grease with the 1 tsp. butter, set aside
- Combine sugar, corn syrup and 1 cup of butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat; stir in milk
- Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly
- Remove from heat then stir in vanilla
- Pour into prepared pan
- Cool, I like to wear my kitchen (rubber) gloves it makes it easier to work with the caramel
- Remove from pan, cut 1- 1 1/2 inch pieces, wrap in wax or parchment paper pre cut 4"x5" and then twist ends.
- Makes 3 1/2 dozen pieces
