I love caramel, and you know I love a good recipe with only a few ingredients! This one comes to you by way of La Fuji Mama, her blog is one that I frequent often. When I saw that she had a caramel recipe I just couldn’t resist giving it a try, I even went out and bought a candy thermometer so I could!
With the help and support of my sister, we made our very first batch of caramel. I was so excited to see it turn out, although my lack of experience with candy making did result in a harder than intended result. Next time I make the, I am going to cook just to the soft ball stage. Caramel attempt #1= a little too firm to chew, but not quite officially hard candy. They reminded me (and my friends that willing taste-tested them) of a “Werther’s”. I just want to thank La Fuji Mama, and her mother-in-law for this delightful recipe, and I assure you that I will master the art of caramel making.
So now that you are salivating and wishing you had some Werther’s in your pantry, here is the recipe so you can go make your own and enjoy!
Caramel
Ingredients
- 2 c granulated sugar
- 8 oz butter
- 1 3/4 c light corn syrup
- 14 1/2 oz evaporated milk
- 1 1/2 Tbs vanilla extract
Instructions
- Butter a 9×13-inch pan and set aside. Place the granulated sugar, butter, light corn syrup, and evaporated milk in a heavy saucepan (minimum size of 3 quarts) and cook over high heat while stirring until the mixture reaches 210 degrees Fahrenheit. Reduce the heat to medium and continue cooking and stirring constantly until the mixture reaches 245 degrees Fahrenheit (firm ball stage). Remove the pan from the heat and add the vanilla and stir quickly. Pour the caramel into the buttered 9×13-inch pan and set aside to cool. When the caramel has cooled completely, cut into squares and wrap in waxed paper.
Notes
recipe for La Fuji Mama's Creamy Caramels
Courses candy
Everyone at work said they didn’t mind that they were a little on the hard side, but I agree next time soft ball stage. These are delicious