Ingredients
- 1 cup butter
- 1 cup sugar (white, granulated)
- 1 cup brown sugar
- 1 cup Karo syrup
- 1 can sweetened condensed milk (not evaporated mile)
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- salt flake for the op of the caramel (optional)
Directions:
- Prepare your baking dish. Grease a 9 by 13 baking dish with butter. Do not use non-stick cooking spray for this or it will give your caramel a strange flavor. Set it aside until the caramel is done cooking.
- In a non-stick pan, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk and salt.
- Cook in a deep saucepan (I used a high sided frying pan and it worked fine) over medium heat, stirring until all the sugar is dissolved and the butter is melted.
- Stirring constantly, cook the caramel mixture until it comes up to 240 degrees on a candy thermometer. (Note: I cook it to the "firm ball" stage. I find the caramels are firmer, but not hard). If you don't have a candy thermometer, use the cold water method. (Put a couple of cups of cold water in a cereal bowl. Drop a tablespoon of caramel into the cold water. Move the caramel mixture around with your fingertips. If the caramel forms a "softball" it's ready. If the caramel dissolves or runs through your fingers, keep cooking it.)
- Take the caramel off the heat immediately to stop the cooking and stir in vanilla.
- Pour the caramel into the greased, prepared, 9x13 baking dish. Let the caramel cool before cuttings...about 3 hours.
- Sprinkle with salt flakes if desired...enjoy!