This recipe is my Great Aunt Irene's caramel recipe, and it truly is the greatest caramel I have ever had.
One of the greatest things about this recipe is that you can use it to make a caramel syrup which is delicious on ice creme or cook it a little longer to create caramel candies.
What you will need for the World's Greatest Caramels:
1 Stick of butter
8 ounces brown sugar
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1 tsp. vanilla
Medium sized pot
Spoon - preferably wood, but metal will work
Buttered serving dish or pan
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Step 1: Butter and Brown Sugar
Melt the butter in the pan
Add the brown sugar and bring to a rolling boil
Step 2: Corn Syrup and Sweetened Condensed Milk
Add the corn syrup while stirring (it will bubble a little when you add in the syrup)
Remove from heat and mix in the sweetened condensed milk.
Step 3: Boil
Return the pot to the heat and bring to a boil.
Place the candy thermometer in the caramel and cook to desired temperature stirring often.
For a caramel syrup cook to 220°F
For a firmer caramel candies cook to 240°F
Once the desired temperature is reached remove thermometer and remove the pot from the heat.
Stir in vanilla
Step 4: Caramel Time!
Pour the caramel into the buttered pan and wait for the caramel to set up.
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