These caramels make a sweet Christmas treat for friends. They’re really easy to make, although you do need to make sure you have a candy thermometer. The hardest part is the patience it takes while you wrap all of them in little squares of wax paper. They’re so amazing you may even want to leave some for Santa.
3/4 cup unsalted butter
2 cups light brown sugar, firmly packed
1/4 tsp salt
3/4 cup light corn syrup
1 ‐ 14 ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
Line a 9” square pan with foil and butter generously. Set aside.
Melt the butter, add the sugar, salt and corn syrup until dissolved. Add the sweetened condensed milk. Using a Candy thermometer, cook the caramel, stirring constantly until it hits 243° F.
Remove from the heat and stir in the vanilla. Pour into the pan and let set up overnight at room temperature. When set, cut into squares and wrap in waxed paper squares to keep fresh.
You may also use this to make turtles. Place small bunches of cashews or hazelnuts on non‐stick silpat. Pour caramel over the nuts. Allow to cool. Dip in Chocolate.