Ingredients:
- 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.
Directions:
- Melt butter in heavy saucepan.
- Add sugar and salt. Stir thoroughly.
- Stir in corn syrup and mix well.
- Gradually add sweetened condense milk, stirring constantly.
- Cook and stir over medium heat to 244 degrees-firm ball stage (**Read next note!!**)
- 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.
- Subtract your boiling point from 212 (in Silver City: 212-201=11).
- 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.
- Remove from heat; stir in vanilla.
- Pour into buttered 9x13 pan.
- 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!!
- Cool and cut into squares. It may take 8 hours to cool completely.
- Caramel squares may be wrapped in wax paper to keep from sticking to each other at this stage.
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