Caramel. A beige to dark brown confection made by heating a variety of sugars. Some have suggested its origin in the Arabic phrase "kurat al milh" which means “ball of sweet salt”.I AGREE!
The buttery richness of fresh homemade caramels are perfect for any time of the year. This treat is rich, so you don’t want to have them around every day - but for special occasions I would suggest whipping up a batch. The holidays are the perfect time for you to try making these yourself!
Ingredients
· 1 c. butter
· 2 ¼ c. brown sugar
· Pinch of salt
· 1 c. light corn syrup
· One 15 oz. can sweetened condensed milk
· 1 t. vanilla
Instructions
-In a large saucepan, melt butter on medium heat.
-Stir in brown sugar, salt, and corn syrup. Mix well.
-Add sweetened condensed milk (and candy thermometer).
-Turn up heat, stir constantly, and bring mixture to 248 degrees.
-Stir continuously, but avoid scraping the bottom of your pan. **Watch closely- if you get past 250 you may ruin your caramels!**
-Remove from heat and stir in vanilla.
-Pour into parchment lined pan.
-Let set at room temperature for 6-8 hours.
-Cut caramels into desired sizes. Caramels are perfect for dunking in chocolate too!
-Try seasoning some of your completed caramels (in chocolate or not) with sea salt.
-Wrap caramels in waxed paper.
Individually wrapped caramels placed in a nice decorative box make great gifts for friends, co-workers, or any special person in your life.
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