I really like this easy recipe for caramels. They're on the buttery side, and next time I make them I'll have to heed the warning to avoid making them on a humid day so they don't sweat butter all over the place like they did this first time. But they tasted delicious, and the recipe made enough caramels to last through two weekend parties.
from Better Homes and Gardens New Cook Book, 1996
– 1 cup butter
– 1 16-oz. package (2 1/4 cups) packed brown sugar
– 1 14-oz. can of sweetened condensed milk
– 1 cup light-colored corn syrup (there went the last of my corn syrup from the US; not sure what I'll do next time)
– 1 teaspoon vanilla
1. Line an 8x8x2- or 9x9x2-inch baking pan with aluminum foil or parchment paper, extending the foil or paper over the edges of pan. Butter the foil or parchment.
2. In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate (where bubbles break over the entire surface of the candy). Stir frequently so that the bottom of the mixture doesn't scorch, and cook until the thermometer registers 248 degrees F, firm-ball stage. This will take about 15 to 20 minutes.
3. Remove saucepan from heat and remove thermometer. Stir in vanilla. Quickly pour the mixture into the prepared pan. When caramel mixture is firm (I let it sit overnight), use the foil or parchment handles to lift it out of the pan. Use a buttered knife or large pizza cutter to cut into 1-inch squares. Wrap each piece in parchment paper. Makes about 2 pounds (64 pieces).
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