Ingredients
Scale
- 1 cup butter (2 sticks)
- 1 14-oz. can sweetened condensed milk
- 1 cup light corn syrup
- 2 cups brown sugar
- 2 – 4 teaspoons real vanilla extract
- 1/2 teaspoon salt
- Flaky sea salt (fleur de sel), for the top
Instructions
- Line a 9 x 13 inch pan with parchment paper. Set aside.
- Melt the butter in a large saucepan or soup pot over medium heat. Add the condensed milk, corn syrup, and brown sugar. Use a silicon scraper/spatula to stir the mixture together, scraping the sides and bottom regularly.
- Cook until boiling, then continue cooking over medium heat, stirring frequently, until the caramel reaches the softball stage. If using a candy thermometer, this means the temperature will be from 235 to 245 F. Higher elevations should be closer to 235 and lower elevations should be closer to 245. I’m at a lower elevation, so I went for 242 F.
- Remove from heat and stir in the vanilla and 1/2 teaspoon salt. Carefully pour into the prepared pan.
- Let cool slightly, then sprinkle with flaky sea salt. When completely cool, lift the caramels from the pan, remove the parchment paper from the bottom and set on a cutting surface.
- If desired, use a knife or cutting tool to cut into 1 inch squares, then wrap the caramels in waxed paper or parchment paper.
Notes
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Keywords: Caramels, Butter, Brown sugar, Vanilla