Homemade Vanilla Caramels

• Vegetarian
• Gluten free
• Paleo

• Dairy

  • 1 cup Butter

Found on completerecipes.com

Ingredients

• 1 cup of butter (2 sticks)4 cups sugar2 cups light karo syrup2 (12 oz) cans evaporated milk1 tsp vanilla

Directions

• 1. Generously butter a jelly roll pan (or a 9x13'' pan if you prefer thicker caramels).2. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.3. Gradually add the evaporated milk, pouring it in slowly so that the mixture maintains a constant boil.4. Stir the mixture regularly, scraping the sides until it reaches a firm ball stage (240 degrees F on a candy thermometer). This part takes patience--it could take about an hour to get to the firm ball stage--but it's sooo worth it! (I don't always rely on a candy thermometer either--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel firm and pliable, but still slightly sticky.) Once you reach 240 degrees F / the firm ball stage, remove from heat. Stir in vanilla.5. Pour caramels into a buttered pan. Refrigerate until ready cooled and hardened. Cut caramel into small pieces and if desired, wrap like a tootsie roll in wax paper.