Homemade Caramels

Homemade Caramels

Ingredients:2 pounds brown sugar
2 cans sweetened condensed milk
1 pound (4 sticks) butter
16 ounces light corn syrup
2 Tablespoons Vanilla

Directions:

First, grease 1 or 2 9x13 pans with butter. (I only used one, but it really depends on how big you want your caramels. For this recipe, you could easily use two 9x13 pams.) In large pot over medium-high heat, melt butter. Stir in brown sugar. Once sugar is dissolved, add in corn syrup. Next, slowly add in sweetened condensed milk, stirring the whole time. Heat mixture to boiling and until a candy thermometer reads about 245 degrees. Continue to stir constantly so the bottom doesn't get scorched. You'll be stirring for awhile, so be prepared. Once the mixture is starting to thicken up, and the temperature is around 245 degrees you're ready to spread it in a pan and let it cool on counter for at least 2 hours. After 2 hours, if caramel is completely cool, remove it from the pan and slice into small pieces. You can use wax paper to wrap them up individually, just wrap a small piece around the caramel piece and twist the ends.