HOLIDAY BAKING HOMEMADE CARAMELS
Ingredients
- 2 cup white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint 2 cups heavy whipping cream
- 1 cup butter
- 1 1/4 tsp. vanilla extract
Instructions
- In a medium size pot, combine everything except the vanilla.
- Monitor the heat of the mixture with a candy thermometer while stirring occasionally.
- When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.
- Stir in vanilla.
- Transfer mixture to a greased 12×15 pan and let the mixture cool completely.
- When cooled cut the caramel into small squares and wrap them in wax paper for storage.
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