Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 1 cup dark corn syrup

  3. 1 cup butter or margarine

  4. 1 (14-ounce) can sweetened condensed milk

  5. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Line an 8-inch square pan with foil and butter; set aside. In a large, heavy saucepan, combine sugar, corn syrup and butter. Bring mixture to a boil over medium heat, stirring constantly. Allow mixture to boil slowly for 4 minutes without stirring. Remove saucepan from the heat and stir in the sweetened condensed milk. Return saucepan to heat and reduce the heat to medium-low. Cook mixture until candy thermometer reads 238°F (soft-ball stage), stirring constantly. Remove the saucepan from heat and stir in vanilla. Immediately pour into prepared pan. Allow to cool completely on a wire rack. Remove cooled caramel from pan. Peel off foil and cut into 1-inch squares. Wrap individually in clear or colored cellophane or waxed paper, twisting the ends to seal each piece.


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