recipe makes 4 to 5 dozen caramels
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 1/4 teaspoons vanilla extract
- Grease a 12×15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring.
When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax/parchment paper for storage.