Homemade Caramels
Ingredients:
1 cup 227g unsalted butter
1 cup 200g granulated sugar
1 cup 220g packed brown sugar
1 cup 240ml light corn syrup
1 can 12 oz or 354ml evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, allowing the edges to overhang for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
Combine Ingredients: In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the granulated sugar, brown sugar, light corn syrup, and salt. Stir continuously until the mixture begins to boil.
Add Evaporated Milk: Gradually pour in the evaporated milk, ensuring the mixture maintains a steady boil. Continue stirring constantly to prevent burning.
Cook to Temperature: Attach a candy thermometer to the side of the saucepan, ensuring it doesnt touch the bottom. Continue cooking and stirring the mixture until it reaches 238F 114C, known as the soft-ball stage. This process may take approximately 10-15 minutes.
Add Vanilla: Once the desired temperature is reached, remove the saucepan from heat. Stir in the vanilla extract until fully incorporated.
Pour and Cool: Carefully pour the hot caramel into the prepared baking dish, spreading it evenly. Allow it to cool at room temperature until set, which may take several hours.
Cut and Wrap: Once fully cooled and set, lift the caramel slab out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to cut into desired shapes and sizes. For storage, wrap individual caramels in wax paper or cellophane to prevent sticking.
Nutritional Information:
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes plus cooling time
Calories: Approximately 70 kcal per piece
Servings: About 60 pieces
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