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Instructions |
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Make a foil tray by placing a large double layer of heavy-duty
aluminum foil inside a square cake pan. Press to mold foil over
bottom and up sides. Grease foil with butter. Remove foil pan and
place foil tray on a cutting board.
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In a medium saucepan, melt butter over low heat. Add brown sugar,
sweetened condensed milk and corn syrup, mix well. Clip a candy
thermometer to pan. Cook over medium heat, stirring frequently until
thermometer reaches 248 degrees. This can take between 25 to 35
minutes. CAUTION- MIXTURE WILL BE EXTREMELY HOT!
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Remove thermometer from saucepan; remove saucepan from heat.
Immediately stir in vanilla. Quickly pour caramel mixture into foil
tray. Let stand until firm, about 4 hours. Do not move tray. Do
not refrigerate.
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To cut, remove foil and place caramel on cutting board. Using a
well-buttered chef's knife, cut caramel into 1 inch squares. Wrap
each piece in squares of plastic wrap or wax paper. Store at room
temperature.
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Suggestions |
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Variation sprinkle bottom of foil tray with 1 cup chopped pecans and add 2 squares baking chocolate with butter to saucepan, then follow as directed.
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Originally Submitted
1/10/2008
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