Servings: 60
Prep. Time: 15 min mins
Cook Time: 25-50 min mins
This caramel recipe has been used for almost 41 years; I have yet to have any bad batches.
Ingredients
1 pint heavy whipping cream 2 cups white sugar 1 cup packed brown sugar 1 cup butter 1 cup corn syrup 1 cup evaporated milk 1-1/4 teaspoons vanilla extract
Directions
Grease a 12x15-inch pan; set aside. Attach a candy thermometer to a medium-size pot.
Place whipping cream, white sugar, brown sugar, butter, corn syrup, and evaporated milk into the prepared pot. Cook and stir mixture over medium heat until temperature reaches 250 degrees F (120 degrees C). Remove the pot from heat. I go to 243F for a softer caramel.
Stir in vanilla. Pour mixture into the prepared pan; let cool completely.
Cut caramel into 60 small squares. Wrap them in waxed paper for storage.
