Caramel
- 1 cup butter
- 16 oz light brown sugar (2 1/4 cups packed)
- 1 cup light corn syrup
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla
- Use a pot of boiling water to calibrate your candy thermometer. Water boils at 212, so see what reading you get and adjust accordingly. (e.g. if your thermometer says the water is 220 degrees, you know it reads 8 degrees hot, and you need to heat the caramel to 253 instead of 245)
- generously butter a 9x9 inch pan; set aside
- melt the butter in a heavy 3-quart saucepan
- add sugar and a dash of salt; stir thoroughly
- stir in corn syrup
- gradually add condensed milk, stirring constantly
- cook over medium heat, stirring constantly, to 245 degrees
- remove from heat and stir in vanilla
- immediately pour into buttered pan
- when cool, cut into squares and wrap with clear wax paper
Source: Erin S.