Friday, October 10, 2008

CHEWY Caramel

Chewy Caramel

1 cup butter
1 lb light brown sugar
1 can (16oz) sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 tsp vanilla extract

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt.
Bring to a boil, stirring constantly.
Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Cook for 2 minutes at that temperature.
(I didn't cook mine that long, it just depends on how soft or sticky you want it.)

Meanwhile, butter a 9 x 13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

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