Ingredients:
1 cup unsalted butter
2 1/4 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
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Directions:
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a heavy saucepan, melt the butter over medium heat.
Stir in the brown sugar, corn syrup, and sweetened condensed milk.
Continue to cook the mixture over medium heat, stirring constantly, until it reaches 245°F (118°C) on a candy thermometer.
Once the desired temperature is reached, remove the saucepan from the heat and stir in the vanilla extract.
Pour the caramel mixture into the prepared baking dish and allow it to cool completely.
Once cooled, use the parchment paper overhang to lift the caramel out of the dish. Cut it into squares and wrap each piece in wax paper.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal | Servings: 36 caramels