Go Back

Buttery Dark Brown Sugar Caramels

Print Recipe Pin Recipe

Ingredients
  

  • 1 pound of Butter
  • 2 lbs dark brown sugar
  • 2 14- oz cans sweetened condensed milk
  • 2 cups dark corn syrup
  • 2 tsp vanilla extract

Instructions
 

  • Line a jelly roll pan with heavy-duty foil (heavy-duty foil is essential!), extending the foil over the edges of the pan. Butter the foil and set the pan aside.
  • In a heavy 6-quart pot, melt butter over medium-low heat then add the brown sugar, condensed milk, and corn syrup; mix well.
  • Cook and stir over medium-high heat to boiling.
  • Clip a candy thermometer to side of pan. DO NOT touch the thermometer to the bottom of the pot.
  • Cook and stir over medium heat to 248°, firm-ball stage.
  • Remove pot from heat, remove the thermometer, and stir in the vanilla. Immediately pour the mixture into your prepared pan. Allow to set overnight.
  • The next day, when caramel is set, use foil to lift out of pan. Cut the caramel into 1-inch squares with a sharp, buttered knife. Wrap each piece in a 3×3″ square of waxed paper.