 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
From Liddabit Sweets Ingredients:
1 3/4 cups sugar |
1 (12 ounce) can evaporated milk |
3/4 cup heavy cream |
3/4 cup light corn syrup |
2 tablespoons butter |
1/4 teaspoon vanilla extract |
1/2 tablespoon coarse sea salt |
oil or cooking spray |
Directions:
1. In a medium, heavy bottomed saucepan, bring sugar, evaporated milk and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230 degrees on a candy thermometer.
2. Add butter, vanilla; cook, stirring constantly, until caramel reaches 240 degrees. Remove from heat, stir in salt; pour into a lightly oiled 13x9-inch baking dish (parchment paper in pan helps).
3. Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure ends with a twist.) Store airtight at cool room temperature (around 65) or in the refrigerator; will keep up to 3 weeks.
|
|