- 2 cups white sugar
- 1 cup packed light brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 1/4 teaspoon vanilla
Happy Monday folks! I’m starting off this week sweet. I spent the weekend in the kitchen (go figure) joined by my boyfriend who had the brilliant idea to make homemade caramels, amongst other things. I’m glad he had this idea because the caramel turned out delicious! It’s a little tricky to make and looks like a huge mess just until it’s finished cooking. I’ll be brining you some other recipes later this week that you can use this for, including turtles and caramel apples. This recipe does require a candy thermometer, so be sure you have a well calibrated one.
Grease a 12×15 inch pan. In a large pot, combine all ingredients, except vanilla, and then clip the candy thermometer onto the side of the pot. You should continuously stir the ingredients while monitoring the temperature. You’ll want to do this to avoid the caramel from burning on the bottom of the pan. Once the caramel reaches 250 degrees F you can remove it from the heat and stir in the vanilla.
Transfer the caramel to the prepared pan and allow it to cool completely. Once the caramel has cooled you can cut it into small squares and wrap it in wax paper for storing.