These caramel candies are smooth and buttery, and make for the perfect gift. This recipe was passed down to me from my Grannie Julia. She makes delicious brownies and often mixes these caramel candies into the brownie batter. They are soft, chewy, and absolutely irresistible – you can’t have just one. I love chopping the caramels up and mixing them in with my favorite cookie dough. I promise, these are worth it. Way better than the caramels you buy at the store. Enjoy!
Ingredients:
1 lb butter
2 lb bag of light brown sugar
16 oz. bottle white Karo Corn Syrup
2 cans sweetened condensed milk
½ tsp salt
3 teaspoons vanilla extract
Directions:
Cook in heavy pan over medium heat until candy thermometer reaches 245 degrees. Remove from heat. Add 3 teaspoons vanilla extract. Pour into buttered pan (11×18 or two 9×13 pans). Cool for 4 hours. Cut and wrap into individual pieces. Makes 5 pounds.
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