11:17 am

Caramel

caramel
Michael and my beautiful caramel.

If you would like to make caramel, it is so easy! This makes 2 1/2 pounds.

You’ll need:

  • 1 cup butter or margarine
  • 1 pound brown sugar
  • 1 cup light corn syrup
  • 1 15oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • A dash of salt

Notes:
A candy thermometer is an important tool. You can buy them at most groccery stores. You just clip them to the side of the pot (make sure the bottom of it is not touching the bottom of the pot.) Use a wooden spoon, plastic ones will melt.

Instructions:

  1. Melt the butter in a heavy 3 quart saucepan. It may go without saying to some but I usually always cook over medium heat, it might take longer but there is less of a chance of the sugar scorching to the pan (and just me, that is a pain to clean.
  2. Once the butter is completely melted add the sugar, mix throughly. Add the corn syrup and mix it in well. Slowly add the sweetened condensed milk.
  3. It is important to stir constantly or it will burn. You want the carmel to reach the firm ball stage which is about 245F. This will take about 15 minutes of cook time. Stir constantly.
  4. Once the firm ball stage has been reached remove from heat, stir in vanilla and pour into a buttered 9×9x2 pan. Let it cool (we just let it cool on the counter) turn it out of the pan and cut it up how you would like.
  5. Viola, caramel!

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