Many caramel recipes contain corn syrup, but if you would rather not use it, you can still create delicious, buttery homemade caramels. The key to making caramel is cooking it to just the right temperature. If you cook caramel too long, it will become hard and brittle when it cools, but if you don't cook it long enough, the caramel will remain gooey even when it is completely cool. Don't get discouraged if your first batch of caramel is less than perfect. With time and practice, you can master the process.
- Skill level:
- Moderately Challenging
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Things you need
- 8-inch square baking pan
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 414ml. sweetened condensed milk
- 4 tbsp butter
- Candy thermometer
- 1 tsp vanilla
Apply a thin layer of butter to the inside of an 8-inch square baking pan, and set the pan aside.
Combine 1 1/2 cups of white sugar, 1/2 cup of brown sugar, 414ml. of sweetened condensed milk and 4 tbsp of butter in a large saucepan.
Cook the mixture over low heat, while stirring constantly, until it reaches approximately 118 degrees C. Use a candy thermometer to test the temperature occasionally to avoid overcooking your caramels.
Remove the pan from the heat, and immediately stir in 1 tsp of vanilla.
Pour the hot caramel mixture into the buttered pan.
Place the pan of caramel on your countertop, and let it cool to room temperature.
Invert the pan to release the cool caramel, and cut it into bite-size pieces with a sharp knife.
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