Recipe: Butter Caramels
Candy making isn’t as complicated as you may think. An inexpensive candy thermometer is the only special equipment needed for most candy making. This caramel recipe is easily tweaked for variety by adding chopped nuts or chocolate chips when stirring in the vanilla at the end or try one of the current trends, sprinkling with cooked chopped bacon or coarse sea salt before cutting into squares.
This basic recipe is very versatile. Cooled caramels can be reheated in the microwave with a bit or cream or rum for a classic caramel sauce. The still hot caramel can be used for dipping apples for perfect classic caramel apples on a stick.
1 c. butter
1 lb. brown sugar
Dash of salt
1 c. light corn syrup
1 15 oz. can sweetened condensed milk
1 t. vanilla
Melt butter in a heavy 3-quart sauce pan. Add brown sugar and salt. Sit until thoroughly combined. Stir in light corn syrup, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245˚ on candy thermometer), about 12-15 minutes. Remove from heat. Stir in vanilla. Pour into buttered 9x9x12 inch pan. Cool and cut into squares. Makes about 2 ½ lbs.