 | | Directions |
- In a saucepan, combine all the ingredients except for the vanilla.
- Cook over low heat, STIRRING CONSTANTLY, until sugar is all dissolved.
- Continue to cook on low until the mixture gets to the hard ball stage (256 degrees F. works well); stir frequently. It will take 2 - 3 hours for the temperature to reach this point.
- Remove from the heat and stir in the vanilla.
- Pour into a well-greased 10" x 15" x 1" baking sheet. Allow the caramel mixture to cool slightly; and then flip over turn out onto a greased work surface where you can cut the caramels.
- Allow the caramel mixture to cool until it is a handling temperature. Once the caramels can be handled, start cutting them to the desired size.
- Once the caramels are completely cooled, the excess grease can be wiped off with a paper towel and the caramels can be wrapped in plastic wrap pieces.
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Prep Time: 1.5 hours
Cook Time: 3 hours
|  | | Ingredients | | - | | 2 cups sugar |
| - | | 1 cup brown sugar |
| - | | 1 cup light corn syrup |
| - | | 1 cup heavy cream |
| - | | 1 cup butter |
| - | | 1 cup milk |
| - | | 1 teaspoon vanilla |
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