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
No comments:
Post a Comment