Ingredients
Equipment
Method
- Butter a 9x13 inch pan.
- Melt the butter in a heavy saucepan over medium heat. Add the sweetened condensed milk, sugar, and corn syrup. Stir continuously with a wooden spoon until a candy thermometer reaches 240 degrees F. Take off heat immediately and stir in the vanilla extract.
- Pour into your prepared pan. Cool in the refrigerator until firm. Pop caramel block onto a cutting board. Cut into 2 inch cubes and wrap each caramel in waxed paper.
Notes
- Storage: Store your caramels in an airtight container at room temperature for up to two weeks. Make sure they are wrapped individually to prevent sticking.
- Freezing: You can freeze caramels for longer storage. Just make sure they are wrapped well to prevent freezer burn. Thaw at room temperature before enjoying.
- Flavor variations: Experiment with flavorings such as almond extract or a hint of espresso for a unique twist on traditional caramels.
- Chocolate dip: For an indulgent treat, dip your caramels in melted chocolate and sprinkle with sea salt.
- Gifting: Wrap your caramels in colorful wax paper and present them in a decorative box for a thoughtful gift.
- Caramel sauce: If you prefer a drizzle, cook the mixture slightly less and pour it into jars for a delicious homemade caramel sauce.