This recipe was featured in ’Tis Better To Give.
Candy-making can be intimidating for the uninitiated. I’ve found that the most important tool to have is a candy thermometer. The consistency of the final product is a direct result of achieving an exact temperature of the sugar mixture being cooked.
1 cup butter, plus more for pan if desired
1 pound brown sugar
Dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened, condensed milk
1 teaspoon vanilla extract
Milk-chocolate or dark-chocolate morsels, optional
- Line a 9-inch square pan with nonstick foil, or butter it very well.
- Melt butter in a heavy two-quart saucepan. Add brown sugar and salt, stirring until completely mixed. Stir in corn syrup. Slowly add condensed milk, stirring constantly.
- Cook and stir constantly over medium heat until candy thermometer reads 245 degrees (firm ball stage).
- Remove saucepan from heat and stir in vanilla. Pour mixture into square pan and allow to cool completely.
- Once caramels have completely cooled, cut caramels into squares using kitchen scissors or a sharp knife.
- If desired, melt chocolate according to package directions and dip each caramel piece in chocolate. Allow to set completely before wrapping.
- Wrap in wax paper squares.
Servings: 42 (chocolate-dipped). Serving size: 1 caramel. Per serving: 152 calories, 1 g protein, 6 g fat, 24.6 g carbohydrates, 0.2 g dietary fiber, 34 mg sodium, 20 g sugars, 14 mg cholesterol
Heather Williams, CoServ Electric
Cook’s Tip: Using precut wax paper designed for wrapping candies can be a real time-saver. Check with cake-decorating stores or find it online.
