1 pint heavy cream for churning 2 tablespoons sugar, white 1 cup brown sugar, compressed Salt, 1/2 to 1 teaspoon One cup of butter One cup syrup maize 1 cup milk, condensed 1 teaspoon essence of vanilla  


Step - 1

Prepare and set aside a 12-by-15-inch rimmed pan lined with parchment paper.  

In a medium skillet over medium heat, combine whipped cream, sugars, salt, butter, corn syrup, and evaporated milk.  

Step - 2

Affix a candy thermometer to the mixture and cook, whisking continuously, for 15 to 25 minutes, or until the temperature reaches 250°F.  

Step - 3

After the mixture has reached 250°F, remove the saucepan from the heat and incorporate the vanilla.  

Step - 4

Allow the mixture to set completely in the pan lined with parchment paper.

Step - 5

Once cooled, divide the caramels into squares (approximately eighty large caramels will result) and store in wax paper.  

Step - 6

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