Directions
- 1Butter a 9x13 inch pan.
- 2Melt 1 cup of unsalted butter in a saucepan over medium heat.
- 3Pour in 14 ounce can of sweetened condensed milk.
- 4Add 2 cups of brown sugar.
- 5Add 1 cup of corn syrup.
- 6Stir using a rubber spatula, scraping the sides and bottom.
- 7Bring to a simmer over medium heat, stirring constantly until it reaches the soft-ball stage (235-245°F).
- 8Remove from heat and stir in 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
- 9Pour into the prepared pan and spread evenly.
- 10Let cool completely (at least two hours).
- 11Cut into squares and wrap individually in wax paper.
Ingredients
- 1 cup unsalted butter
- 14 ounce can sweetened condensed milk
- 2 cups brown sugar
- 1 cup corn syrup
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract
- 0 water
Equipment
9x13 inch pansaucepanrubber spatulacandy thermometer or instant-read thermometer
Tips
- Butter the pan really well
- Use a candy thermometer or instant-read thermometer to measure the soft-ball stage (235-245°F)
- Caramel tends to stall out in the 220°F range
- Let caramels cool at room temperature for at least two hours before slicing
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