1 c. butter
2 1/4 c. brown sugar
1 c. light corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
*Note: Make sure for this recipe your are using a candy thermometer, have all your ingredients and equipment ready to go.
Line a standard size baking sheet with parchmant paper. Allow parchmant to rise up the sides rather than just lining the bottom of the sheet.
Cut butter into small cubes and melt over low heat in a medium size sauce pan. Add and mix sugar, corn syrup and condensed milk. *Pour sugar in center of pan, and if any sugar crystals stick to the side of your pan, brush them down with a damp pastry brush. Cook and stir on medium high heat until boiling, then clip your candy thermometer to the side of the pan; do not allow it to touch the bottom of the pan. Reduce heat to medium allowing for a steady, moderate boil. Stir often.
When the thermometer reaches 244 degrees F (approx 30 minutes), remove pan from heat and stir in vanilla. Pour the caramel into your prepared baking dish baking sheet - using caution as this is a very hot mixture. Allow to cool overnight then use a pizza cutter to sliced into desired slices. Wrap each caramel in wax paper and twist the ends to close.
From our November - December 2016 issue
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