Prep 15 mins
Cook 2 hrs
A rich, creamy and incredibly soft caramel. They take a little effort but are so worth it. After mine have set, I cut them into small pieces and wrap individually in waxed paper. I then put them far away so I can't get into them !
- 1⁄2 lb butter (1 cup)
- 2 cups sugar
- 2 cups brown sugar
- 2 cups light corn syrup
- 2 cups evaporated milk
- 2 cups heavy cream
- 1 dash salt
- 4 teaspoons vanilla
- Carefully melt butter in heavy pan.
- Add sugar, brown sugar, evaporated milk and cream.
- Stir together and cook slowly for 2 - 3 hours to 240 degrees or until a small amount forms a chewy ball when dropped into cold water.
- Remove from heat. Add vanilla & salt. Pour into a well buttered 13 x 9 pan. Cool completely. Cut into small pieces & wrap.
These are the best carmels ever!!!! Rich, creamy to die for. Can't wait until the next batch is finished.
My dad says they are too soft but the flavor is UH-MAZE-IN!!! They made a ton and it has takin me 3 days to wrap them all! I wrapped them in plastic wrap so they would look like the kind in the stores but next time I may try the wax paper unless I can find already cut candy wrappers somewhere! Everyone says they are like the kinds you get in gourmet candy shops for a few dollars each. I guess I could go into business!! =D