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- 2 Sticks of Butter
- 2 3/4 cups brown sugar
- 14 oz can of sweetened condensed milk
- 1 Cup light corn syrup
- pinch of salt
- 1 1/2 tsp vanilla
I melted the butter first on low heat, then after it was completely melted I added ALL the other ingredients at once except for the vanilla, stirring until it was completely incorporated, I also turned the heat to medium, but I would suggest keeping it just a smidgen above low because I got a few specks of something that looked like I just about burnt it!!! But I saved it!! thank goodness!!!
This was kind of like the Toffee as you have to stand there for quite awhile stirring, I think that this is a little more forgiving though. This recipe could be used for caramel apples, caramel sauce for desserts anything really that you can do with caramel!!! 240 degrees is soft stage and I would use this for apples, 245 degrees is medium stage and I'm not sure what this should be used for..anybody have suggestions?? and 250 degrees is what I took this to. As soon as it comes to the temp that your wanting, remove from heat and add the vanilla, then pour into a 9x13 pan lined with parchment paper slightly greased(I just sprayed lightly with pam) it will take awhile to set up probably overnight. I couldn't wait and snuck some of it about an hour later (shh!;) I put it in the fridge and it sped up a little, but the next morning it was set up beautifully. 250 produced and really nice soft caramel that holds it shape well.
Now if I was really Crafty and had lots of imagination(which I have neither!!) I would wrap these in little pretty foils and give them as gifts in my Xmas plates. I may go to wal-mart today and see what I can find, I might just surprise myself!!
These are pretty easy and sooooo freakin good!! Thanks melvira!!!!!
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