Easy Caramels


  • 1 cup butter or margarine
  •  2 1/4 cup brown sugar
  • Dash salt
  • 1 cup light corn syrup
  • 1 15oz can Eagle Brand sweetened condensed milk
  • 1 teaspoon vanilla
You will also need a candy thermometer. I also used both parchment and waxed paper in making these.

  1. Melt butter in heavy saucepan. 
  2. Add sugar and salt. Stir thoroughly. 
  3. Stir in corn syrup and mix well. 
  4. Gradually add sweetened condense milk, stirring constantly. 
  5. Cook and stir over medium heat to 244 degrees-firm ball stage (**Read next note!!**)
    1. This may need to be adjusted to your specific area. Look up your altitude, find the boiling point (http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html). In Silver City, the altitude is 5895 so the boiling point is 201. 
    2. Subtract your boiling point from 212 (in Silver City: 212-201=11). 
    3. Subtract the number you just calculated (i.e. 11) from 244 (the original temperature for the firm ball stage). Silver City: 244-11=233. This is your new firm ball stage temperature for your area. Cook the caramel mixture to THIS temperature if you are not at sea level. 
  6. Remove from heat; stir in vanilla. 
  7. Pour into buttered 9x13 pan. 
    1. You can also spray the pan with Pam, place parchment paper inside the pan, then butter the parchment paper. This makes clean up super super easy!!
  8. Cool and cut into squares. It may take 8 hours to cool completely. 
  9. Caramel squares may be wrapped in wax paper to keep from sticking to each other at this stage. 

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