Old-Fashioned Caramels

Bring back memories of childhood with these classic caramels made using just five ingredients – a great treat. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

cup butter

2 1/4

cups firmly packed brown sugar

cup light corn syrup

(14-oz.) can sweetened condensed milk (not evaporated)

1 1/2

teaspoons vanilla

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1

Line 9-inch square pan with foil, extending foil over sides of pan. Lightly butter foil.
2

Melt butter in 3-quart saucepan. Add brown sugar; mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.
3

Remove saucepan from heat. Stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).
4

Remove saucepan from heat; stir in vanilla. Pour into buttered foil-lined pan. Cool 30 minutes.
5

When candy has completely set, carefully remove from pan by lifting foil. With thin bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.

CHOCOLATE CARAMELS: After stirring in sweetened condensed milk, cook over medium heat for about 20 minutes, stirring constantly, until candy thermometer reaches 230°F. Stir in 2 oz. unsweetened chocolate, coarsely chopped; continue cooking and stirring for about 15 minutes or until mixture reaches 240°F. Continue as directed above.