If you’ve ever wanted to make homemade caramel, but avoided it because you thought it too complex, Culinary Correspondent Laura Kurella shows you how easy it can be. – Editor
Ingredients
1 cupbutter
1 cupsugar
1 cupdark corn syrup
14 ouncessweetened condensed milk
1 teaspoonvanilla extract
Preparation
1
Line an 8-inch square pan with parchment paper then spray with cooking spray and set aside.
2
In a large heavy saucepan, combine sugar, corn syrup and butter. Over medium heat, bring mixture to a boil, stirring constantly, and then allow to boil for 4 minutes without stirring.
3
Remove from heat; stir in milk, reduce heat to medium-low, then insert a candy thermometer and allow to simmer until mixture reaches 240 degrees F on a candy thermometer.
4
Remove from heat; stir in vanilla (or other flavoring) then pour into prepared pan and chill until firm, about an hour.
5
Use parchment paper to lift candy out of pan then cut into desired size pieces. Wrap individually in waxed paper; twisting ends, if desired.
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