- 1 cup (4 sticks) unsalted butter
- 2 cans sweetened condensed milk
- 2 cups corn syrup
- 2 lb golden brown sugar
- 2 tsp vanilla extract
- Pinch of salt
Lightly spray 2 glass baking pans with cooking spray.
In a heavy, large pot over medium-high heat, melt butter. Add condensed milk, corn syrup, and brown sugar and stir until sugar is dissolved, 18-24 minutes. Using a candy thermometer, test mixture until it reaches 235°. Remove from the heat and let sit, about 3 minutes. Add vanilla and salt and stir to combine. Pour caramel into prepared pans and let sit overnight.
The next day, scrape caramels out onto a cutting board and cut into pieces with a pizza cutter or sharp knife. Wrap caramels in wax paper squares.
Recipe by Sherri Limon