Homemade Caramels

Makes 4 pounds
Cook Time
1 hour
Chill Time
to wrap caramels, 45 minutes
1 tablespoon butter
2 cups Karo® Light OR Dark Corn Syrup
4 cups sugar
1-1/2 cups light cream
1 can (14 ounces) sweetened condensed milk
6 tablespoons butter
1/8 teaspoon salt
2 teaspoons pure vanilla extract

Line a 13x9-inch pan with foil and generously butter with 1 tablespoon butter.

Mix all ingredients EXCEPT vanilla in a large 6 to 8-quart pan.

Boil over medium heat, stirring constantly. Reduce heat to medium-low and continue cooking, stirring occasionally until temperature reaches 244ºF.  Remove from heat and stir in vanilla.

Pour into prepared pan. (Do not scrape sides of bowl).

Cool to room temperature. Invert cooled caramel onto cutting board and remove foil.

Cut into 1-inch squares. Wrap in wax paper or plastic wrap. Store in airtight container.

Recipe suggestion: Try adding 2 cups of finely crushed nuts.