Homemade Caramel Recipe by Drew Erickson

One of my favorite holiday treats is my family’s soft caramels. With a rich, buttery flavor and enough sugar to boost you up, I am sure these caramels will become one of your favorites too.

What you will need:

• 2 sticks of butter

• 1 can of sweetened condensed milk

• 2 cups light corn syrup

• 1 teaspoon of Vanilla extract

• A generously buttered 9x13 pan

• Candy thermometer

Directions: Before starting, have everything measured and all utensils ready.

1. In a large saucepan on medium-high heat combine butter, sweetened condensed milk, sugar and corn syrup. Stir constantly so you do not burn the sugars.

2. Place candy thermometer in saucepan so the tip is just off of the bottom of the pan.

3. Keep scraping the bottom of the pan. You will see bits of caramel start to come to the top, that is usual and a good sign. Just keep scraping!

4. When the thermometer reads 240℉, remove from heat.

5. Add vanilla to saucepan while stirring.

6. Pour into buttered pan, even out the caramel.

7. Cool 15 minutes before putting in fridge for 45 minutes.

8. Cut into appropriate sizes.

9. Wrap in wax paper squares by twisting the ends.

10. Store at room temperature.

Tips:

1. If you would like to double the recipe, you will have to do two different batches.

2. The cooking time will vary and is usual for candies. The temperature will rise rapidly at points, and will stall at others so be patient; do not raise the temperature to make it go faster. Grab a chair, keep stirring and watch it.