Soft Caramel Candies!

What you will need:

2 sticks butter

2 1/4 cups light brown sugar

1 (14 oz) can of sweetened condensed milk

1 cup light corn syrup

1/8 tsp. salt

1 1/2 tsp. vanilla extract

Add butter and brown sugar to a large pot.

Pour in the sweetened condensed milk. 

It helps to spray the measuring cup with cooking spray so that the corn syrup comes out easier.

Add corn syrup.

Turn on medium-high heat, add a candy thermometer, and begin stirring.

The mixture gets bubbly pretty quickly.

STOP cooking the moment the candy thermometer reads 250 degrees Fahrenheit. Any hotter will make brittle, and any less will still be runny when it cools. Remove the pot from the heat.

Off of the heat, add the vanilla extract.

Be careful because the caramel will bubbly up when you add the vanilla.

Butter a 9 x 13 inch pan.

Pour the caramel into the pan.

I like to cover mine with a rack and a towel as it cools so that it does not gather condensation. Let the caramel cool for at least an hour.

While the caramel is cooling, cut cellophane paper into 4 x 4 inch squares to wrap the individual pieces.  

After cooling, score the top of the caramel with a knife to create a template of 1 inch squares. Use kitchen scissors to cut out pieces and wrap them individually (use tape to secure). 

These caramels are tasty treats to give as gifts to friends. They also keep for quite some time! Hope you enjoy!

God bless you and your food!