Basic Vanilla Caramels
Basics:
Step 1: you must stir the mixture often during cooking because of the rich butterfat content. Caramels have a tendency to scorch on the bottom of the pan.
Step 2: Do not use too much butter or oil when preparing the cooling pan; otherwise the finished caramel will be very greasy
Step 3: Cut waxed paper or plastic wrap into sizes just large enough to fold over the top and across the ends of each caramel.
Ingredients:
1-cup butter
2-¼ cups sugar
1-cup light corn syrup
1 1/3 cups sweetened condensed milk
1-teaspoon vanilla
1 cup chopped nuts (optional)
Prep:
1. Melt butter in saucepan over low heat.
2. Add sugar and stir with wooden spoon until thoroughly blended.
3. Add corn syrup and stirring constantly gradually, add the milk.
4. Start mixture boiling and clip on candy thermometer.
5. Cook over moderate heat, stirring as often as necessary to prevent scorching until thermometer registers 248 (syrup forms a firm ball)
6. Remove from heat. Let stand for 5 minutes; add vanilla and nuts.
7. Quickly spread into lightly greased pan.
8. When cool, turn the block of candy out onto a smooth surface.
9. Cut into 1-inch squares with a large sharp knife.
10. Immediately wrap each caramel in waxed paper or plastic wrap.
