Caramel

Every year at this time I begin a candy making marathon. It’s tradition and I love it! Without a doubt the best thing I make is homemade caramels! I have to make two batches around here one for us, and one for everyone else---seriously this stuff is incredible!!

Caramel

4 c. sugar
1 c. whipping cream
1 1/2 c. milk (I used 2%)
1 can sweetened condensed milk (I used fat free, not that these are healthy or anything!)
2 c. corn syrup
1 c. butter
2 tsp. vanilla

Combine sugar, cream, milk, condensed milk, corn syrup and butter in a 6 quart or larger pan. Stir over medium heat until mixture reaches a boil.

From here you really need to stir constantly to prevent burning. When the mixture turns light brown, clip a candy thermometer on the side of your pan and continue stirring until candy reaches 240 degrees, or soft ball. (make sure to adjust temperature if you are above sea level: –2 degrees for every 1,000 feet above)

I have to be honest with you, this takes a LONG time. I think I stood there stirring for well over an hour, but it’s worth it!!

Once you have reached soft ball, remove pan from heat and stir in vanilla.  Then pour into a buttered 9x13 pan. Let the caramel sit for 24 hours (it really only lasts overnight around here) and the cut into pieces.