Melt butter in a heavy saucepan. Add brown sugar and salt. Stir until completely combined. Stir in corn syrup and mix well. Gradually add milk, stirring constantly.
Cook over medium heat. Stir constantly until caramel reaches the firm ball stage, at 245 degrees F on a candy thermometer.
Remove from heat and mix in the vanilla. Pour into a buttered 8x8 glass pan.
Allow to cool and then cut into squares. You may find that scissors work well for this. Wrap each caramel in a piece of wax paper, twisting the ends to secure. Enjoy!
Makes about 2 1/2 pounds
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Great for making at Christmas! In heavy duty 3 or 4 qt. pan, combine all ingredients except vanilla. Mix and stir constantly until 248 degrees F (Use candy thermometer). Once it boils, turn heat down a little, but keep it boiling.
Melt butter and sugar. Add salt and corn syrup. Slowly add milk. Heat to 245 degrees F (or hard ball stage). Remove from heat and add vanilla.
Mix together all ingredients except vanilla; bring to a boil. Cook to 234-240 degrees F on candy thermometer, stirring all the time. Add vanilla and pour in a greased pan.
Great Valentine's candy! Love homemade caramels!
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Consider adding some spice to your caramel candies. Infuse your cream and butter mixture with a bit of cinnamon, nutmeg, cardamom, allspice, cloves, or anise. I like to add a bit of rum extract during the holidays.
The flavor of caramel complements so many other food items, as well as makes a tasty treat on its own. This page will show you how to make either a soft or hard caramel candy. This is a page about making homemade caramel.