I love this recipe! I have used in on popcorn, on apples and eating it just plain. I usually make several batches around the holidays as it is so yummy! I got it from a friend who got it from a friend…anyway. Not my recipe, but definitely one of my favorites!
1 cup butter
2 1/4 cups brown sugar, packed
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
1 tsp vanilla
Melt butter with brown sugar and corn syrup over medium low heat. Add salt and gradually add sweetened condensed milk until blended (reserve vanilla). Cook over medium heat (it will be boiling), for about 12-15 minutes.
The recipe says until about 234 degrees, but I always just do until soft ball stage (which my wonderful mother taught me about years ago). You pour a little bit into cold water, and feel with your fingers. If it holds together and forms a soft ball, it is ready. I always taste it as it will let you know if it is too soft.
Take off heat and stir in vanilla before pouring into buttered pan (Depending on thickness of caramels you can use anything from 9×9 to 9×13 pan). I have forgotten the vanilla before, and it still tastes great. Remember, you can also dip apples or use on popcorn. Yummy!
Allow to cool and cut into pieces, rolling with wax paper.
If I ever make these for you, you know I care about you, because I call them “care”amels. I actually have to slow down and do one thing at a time to make these! That isn’t typically my speed. Delicious!
Stay tuned…I am hoping to get up my take on New Year’s Resolutions and some ideas for dealing with the winter blahs! Happy New Year 2014.