2 cups brown sugar 1 can sweetened condensed milk (not evaporated) 1 cup corn syrup 1/2 pound butter (not margarine) 1 dash salt 4 teaspoons vanilla extract
Cook all ingredients except vanilla on low heat, stirring constantly until hard ball stage, about 35-40 minutes. Add nuts if desired and four teaspoons vanilla. Pour into buttered 9x13-inch pan. When cool, turn out on a cutting board, cut and wrap each piece in waxed paper.
Nutritional data has not been calculated yet.
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I've been searching for a creamy, chewy caramel, and this is the best and yummiest by far! It was also easy enough for my 11 YO to make a batch. We didn't take it to the hard ball stage--we wanted ours softer. We also used a foil 1/2 sheet cake pan, lined with parchment paper. So much cleaner & easier! Cut in to thin strips with a large knife, then into bite size pieces with my kitchen shears. Awesome! Time consuming to wrap, but a good project for the kiddos!
Guest Foodie December 22, 2009 REVIEW:
The recipe was easy enough, but it took a lot longer than 35-40 minutes to get to hard ball stage, unless you cook at medium, not low.
Lois January 6, 2009 REVIEW:
I've tried many caramel recipes & this one is the best by far! I make many batches every Christmas to give to friends and get rave reviews. I would highly recommend this recipe.
Shelan December 18, 2007 REVIEW:
The carmels take a while to stir and they are worth it. These delicious creamy carmels were a Christmas hit. They melt in your mouth and are so much better than store bought caramels. Oh, and don't forget to butter the pan before putting it in!