Caramel Recipes - Homemade Caramels

Caramel Recipe (COPYCAT)

1 cup butter or margarine
1 pound brown sugar
dash salt
1 cup light corn syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla

Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over med. heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9 pan. Cool and cut into squares. You may add chopped toasted nuts if you want to.

Chocolate Caramels

Makes about 2 1/2 pounds

Shortcut Caramels

1 cup margarine or butter
1 16 oz package (21/4 cups packed) brown sugar
1 14 ounce can of sweet condensed milk
1 cup light corn syrup
1 tsp vanilla

Line 9x9 inch baking pan with foil , extended over edges. Butter foil. or Pam spray.

In a heavy 3 qt saucepan melt margarine. Add the brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat to boiling. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, till candy thermometer registers 248 (firm ball stage)

Remove pan from heat; remove thermometer. Stir in vanilla. Quickly pour carmel mixture into prepared pan. When firm lift foil out of pan and cut into squares and wrap.

Caramel Candy

Directions:

In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans Eagle Brand milk. Mix flour thoroughly with remaining milk; then add to corn syrup-sugar mixture. Boil until darkens and forms a medium -hard ball (240 degrees on candy thermometer). STIR CONSTANTLY or mixture will stick. Add vanilla and pour into buttered 10x13x2" pan. Allow to cool Cut into 1" pieces with a sharp knife or kitchen shears..which have been buttered. Wrap pieces in small squares of waxed paper. Makes about 5 dozen.