Recipe by Georgia Bishop, Upper Arlington, Ohio
First place, Candies (Caramels), 2017
Baking temperature: n/a
Baking time: n/a
Yield: 2 dozen
Ingredients
- 1 c butter
- 2 ½ c brown sugar, packed
- 1 c light corn syrup
- 1 14oz. can sweetened condensed milk
- 1 t vanilla
- Dash sea salt
Instructions
- Line a 9 x 13” pan with parchment paper and spray with baking spray
- Use a large microwave safe bowl for this recipe. Make sure to use a large bowl or the caramel will boil over
- Melt butter in bowl. Add brown sugar, corn syrup and sweetened condensed milk. Stir to combine
- Microwave 4 minutes. Remove from microwave and stir. Repeat 2 more times
- Test firmness of caramel by dropping a small ball of caramel into a glass of water. Check to see how soft the caramel is. It should hold together in a ball and be pretty soft. Determine if the caramel is the consistency you would like. If caramel is a little too soft still, microwave for another 1-2 minutes
- Once you’ve reached desired consistency, remove caramel from microwave and stir. Add vanilla and a dash of sea salt
- Pour caramel mixture into prepared pan
- Let caramel sit until completely cooled
- Remove from pan and cut into squares. Wrap in small squares of wax paper or store in an air tight container
- Store in refrigerator