Easy Milk Caramels are incredibly easy to make. The recipe takes more patience than skill – and they are always delicious. (Just don’t make them when it is raining or you will have to eat them with a spoon.)
This recipe is one that we used to make when I was a child during those long winter evenings (before TV). Every time I make the caramels it brings back wonderful, “sweet” memories. If you like store-bought caramels, you will love these creamy, melt-in-your-mouth homemade caramels.
- 2 cups white sugar
- 1 cup light corn syrup
- 3 cups whole milk (do not use low-fat)
- ¼ cup butter (do not use margarine)
- ¼ teaspoon salt
- 1 teaspoon vanilla
Candy thermometer is recommended.
- Cook as directed below in a heavy non-stick two-quart sauce pan
- Heat sugar, corn syrup and one cup milk over low heat, stirring until dissolved.
- Continue to cook, stirring frequently until mixture reaches 248°F, or to the firm-ball stage.
- Slowly add the second cup of milk, and repeat the cooking process.
- Add the final cup of milk, the butter, and salt – cook to 246°F – 248°F, or until a ball tested in cold water is of the firmness desired in the final caramel.
- Remove from heat and stir in vanilla.
- Pour at once into a well-buttered 8″ x 8″ pan.
- Chopped nuts (pecans recommended) or coconut can be added with the vanilla if desired. Or, top each caramel square with a pecan half.
- The caramels can be wrapped individually in waxed paper as shown in the picture, or dipped in chocolate for an extra yummy treat.
- Store in an airtight container.
- These candies make an exceptionally nice gift for birthdays or for the holidays.
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