Prep 2 mins
Cook 1 hr
My Mother used to make this quite often when I was a kid. I was always fascinated by watching the bubbles change and "helping" Mom test the mixture in a cup of cold water.
- 2 cups sugar
- 1 dash salt
- 2 cups light corn syrup
- 1⁄2 cup butter
- 2 cups evaporated milk
- 1 teaspoon vanilla (or rum)
- Partially fill a sink or tub with cold water to help cool caramel in step 6.
- In a large heavy bottomed saucepan, add sugar, corn syrup and salt.
- Heat to a boil over medium high heat, stirring occasionally until it reaches firm ball stage (240 degrees).
- Gradually add butter and milk alternating between the two. Add slowly so the mixture does not stop boiling. Stir constantly.
- Cook to medium ball stage (242 degrees).
- Remove from heat and place pot in cold water.
- Add vanilla and stir.
- Pour into a buttered 9 x 13 dish to set.
- Cut into squares and wrap in plastic wrap or buttered wax paper.
Made this DELICIOUS CARAMEL to add to the candy items I have laid out for a cookie/candy sale during a park-wide garage sale here! I enjoyed making this tasty stuff & am sure it will be a great sell! Thanks for the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]