Ingredients
The following ingredients have 4 Servings
- 2 cups white granulated sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream (2 cups)
- 1 cup butter (2 sticks)
- 1 ¼ tsp vanilla extract
Instruction
- In a medium size pot, combine everything except the vanilla.
- Monitor the heat of the mixture with a candy thermometer while stirring occasionally.
- When the thermometer reaches 245 degrees F {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.
- Stir in vanilla.
- Transfer mixture to a 9x13 pan lined with parchment paper. Let the caramel cool completely. (I generally cover it with plastic wrap after a couple hours and leave it on the counter overnight to cool.)
- When cooled cut the caramel into small squares and wrap them in wax paper for storage. Enjoy!
