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Caramels

1 cup butter

2 cups sugar
14 oz can sweet­ened con­densed milk
1 cup light corn syrup
1/8 tea­spoon salt
1 tea­spoon vanilla extract

Melt But­ter: Add sugar, milk, syrup, and salt. Cook and stir to 244 degrees; firm ball. Add col­or­ing. Pour into but­tered foil lined pan, cool. Peel off foil. Cut into 1 inch squares. Wrap in wax paper.

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