Here’s a scrumptious caramel recipe that is simple yet delicious.
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter
- 1½ cups corn syrup
- 1 can sweetened condensed milk
- 2 teaspoons vanilla
- 1½ cups pecan pieces
Melt butter on low heat in a heavy 3 quart saucepan. Add brown and white sugar; stir thoroughly. Stir in corn syrup; mix well. Gradually add ½ can sweetened condensed milk. Cook over medium heat, stirring constantly till mixture boils. Add remaining sweetened condensed milk. Cook and stir often over medium heat to a firm ball stage 242-245 degrees at sea level, 232-233 degrees at 5000 ft altitude, approximately 15 to 20 minutes. If you don’t have a candy thermometer, drop a small amount in very cold water. If you can form a firm ball with your fingers, it is ready.
Remove from heat. Mix in vanilla and pecans. Pour mixture into a 9×13-inch pan lined with Reynolds non-stick aluminum foil. (If you don’t have the non-stick foil, butter the bottom and sides well, because if you don’t use enough butter, caramels stick to pan making it very difficult to remove. Using the non-stick foil doesn’t make the sides of the caramel greasy.) Cool and cut into small rectangles (I like to use my pizza cutter). Roll in pieces of waxed paper (5” x 6”) or plastic wrap. Makes 2½ pounds.
