Creamy Caramels

My good friend Kathy B shared her creamy caramel recipe with me and I finally had the opportunity to make it. I was a little concerned if it would turn out because I didn't have the dark corn syrup in my pantry and so I used what I had the light corn syrup. Yippee! it turned out fabulous!

Ingredients:

1. 1 tsp. plus 1 cup butter, divided

2. 1 cup sugar

3. 1 cup dark corn syrup, (I used light corn syrup)

4. 1 can (14oz) sweetened condensed milk

5. 1 tsp.vanilla extract

Direction:

1. Line an 8 inch pan then grease with the 1 tsp. butter, set aside

2. Combine sugar, corn syrup and 1 cup of butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat; stir in milk

3. Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly

4. Remove from heat then stir in vanilla

5. Pour into prepared pan

6. Cool, I like to wear my kitchen (rubber) gloves it makes it easier to work with the caramel

7. Remove from pan, cut 1- 1 1/2 inch pieces, wrap in wax or parchment paper pre cut 4"x5" and then twist ends.

8. Makes 3 1/2 dozen pieces

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1516933031966-LV495VG75UU9QSHP23KI/NORPRO++thermometer+recommendation.JPG" alt="NORPRO thermometer recommendation.JPG" />

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1516933048835-DTYROC5ZPFW3PCWQVTM2/caramel+prep.JPG" alt="caramel prep.JPG" />

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1516933068030-RMEDRGF0X7S5MWMC1RGP/caramel+in+foil+pan.JPG" alt="caramel in foil pan.JPG" />