Wednesday, October 3, 2007

Creamy Carmel Candy

Creamy Caramel Candy

Microwave about 2 sticks of butter 13 seconds

Put butter in 3-4 quart saucepan
use the butter wrapping to grease the pan you will put the finished caramel into

Melt the butter in the saucepan, medium, to medium high heat

Gradually add in 2 ¼ cup of brown sugar stirring constantly

Add 1 cup of clear corn syrup and bring to a low roll boil

Remove from heat

Stir in 1 can (5oz) of condensed milk

Put back on the heat stirring constantly and cook until candy thermometer registers 244-250 degrees

Remove from heat and stir in 1 ½ tsp of vanilla

Pour into buttered pan and let cool at room temperature- do not refrigerate

Cut cooled pieces into sections and wrap with wax paper