Homemade Vanilla Caramels are simple to make and make an awesome gift to give over the holidays. Add some bourbon to jazz things up and don't forget the salt on top.
Cook Time: 30minutes
½ cup light corn syrup
14oz sweetened condensed milk
½cup butter(cut into small pieces)
flaky sea salt(for finishing)
Lightly coat an 8×8 inch baking pan with nonstick spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper.
In a medium saucepan over medium-high heat, combine sugar, corn syrup, and ¼ cup water and bring to a boil, stirring to dissolve sugar. Cook until it turns a deep amber color, about 8-10 minutes, swirling pan occasionally.
Remove from heat and whisk in condensed milk and butter, it will bubble vigorously. Whisk until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer reads 240º. Remove from heat and whisk in vanilla and salt. Pour into prepared pan, let cool. While still soft, sprinkle with sea salt. Refrigerate slightly once cooled to make cutting easier.
Barbara's Notes + Tips
If you want to add bourbon, add 1 tablespoon of vanilla and 1 tablespoon of bourbon.
Refrigerate slightly to make cutting them easier but store them at room temperature after cutting.
If the caramels get too hard it is because they cooked too long.
If you don't have a candy thermometer, you will have to go by color. They should be a deep amber color.