Caramel candy that is rich and chewy, suitable for individual wrapping or for use in other candy production.
Ingredient
– 1 cup butter or margarine– 1 pound light brown sugar– 1 (14 ounce) can sweetened condensed milk– 1 cup light corn syrup– 1 pinch salt– 1 ½ teaspoons vanilla extract
Direction
1
Butter, brown sugar, condensed milk, corn syrup and salt in a heavy-bottomed pot over medium heat. Stir regularly while it boils. Heating at 234–240 degrees F (112–116 degrees C),
or until a tiny amount of the mixture dipped into cold water forms a soft ball that flattens when placed on a flat surface. Cook for 2 minutes at that heat.
2
After taking the mixture off the heat, whisk in the vanilla.
3
Put butter in a baking pan that is 9 inches by 13 inches.
4
Pour the caramel into the buttered pan when it's ready. Let it come to room temperature entirely.
5
Cut with scissors into squares after removing from the pan. Tightly wrap each piece in cellophane or wax paper.
6
Pour the caramel into the buttered pan when it's ready. Let it come to room temperature entirely.