Caramel candies are homemade treats that can be stored long-term to give as gifts or whenever you have a sweet craving. Wrap individually in wax paper for a traditional presentation or simply store between layers of wax paper.
Instructions
1
Prepare the pan
2
Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter. Editor's note: You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting.
3
Melt the sugar
4
In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring.
5
Add the condensed milk and cook
6
Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238°F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the vanilla. Editor's tip: A heatproof rubber spatula works well to keep the bottom from burning. Don't be tempted to rush the caramel because it takes time to reach the right temperature.
7
Cool, cut and wrap candies
8
Pour into the prepared pan (don't scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal.
