2cupsmilk or heavy cream(half & half, whole milk, evaporated milk, goat milk or a combo of any)
1cuplight corn syrup
2cupsgranulated sugar
1cuplight brown sugar,not packed
1cupsalted butter,(2 sticks)
1teaspoonsalt
4teaspoons vanilla extract
sea salt,optional-for sprinkling
Tools
1tall, heavy bottomed sauce pan
9 x 13 pan, heavily buttered or lined with parchment paper
parchment paper to line pan (not wax paper!)
wooden or silicone spoon to stir with
rubber spatula to get all the caramel out of the pan
candy thermometer
wrappers for candy (optional)
Instructions
Gather all tools & ingredients before beginning.
Butter or line a 9 x 13 dish with parchment paper & set aside.
Measure ingredients and pour all except for the vanilla into your heavy pan, and turn to medium heat. Using your spoon, stir mixture constantly while the sugar dissolves.
Attach your candy thermometer to the side of the pan (make sure it doesn't touch the bottom!)
Sit and wait! This is the part where it helps to pull up a stool and watch. The mixture will begin to boil and it will bubble up the sides a bit. I used my rubber spatula to scrape the sides and bottom.
Stir frequently, and watch your thermometer. Once you get to around 230° F, things start to go a bit quicker. Don't be tempted to turn the heat up at this point!
Continue to stir every minute or so until the temperature reaches 247° F. Remove from heat immediately and stir in the vanilla. It will hiss and pop, but keep stirring until the mix is smooth and vanilla is completely incorporated.
Next, pour the mixture into your prepared pan. Use your rubber spatula to get those last bits. As your nearing the end, you should notice that the mixture is starting to set a bit, and sticking to your spatula. This is a good sign!
Let the caramels cool for several hours at room temp, or if you're really eager, put them in the fridge.
Once they're cool, remove from the pan and cut into squares & wrap. Or if you're making chocolates, click over to my other post and check these out!