Description
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves ’em!
Ingredients
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 ¼ teaspoons vanilla extract
Instructions
- Grease a 12×15-inch pan; set aside. Attach a candy thermometer to a medium-size pot.
- Place whipping cream
- white sugar
- brown sugar
- butter
- corn syrup
- and evaporated milk into the prepared pot. Cook and stir mixture over medium heat until temperature reaches 250 degrees F (120 degrees C). Remove the pot from heat.
- Stir in vanilla. Pour mixture into the prepared pan; let cool completely.
- Cut caramel into 60 small squares. Wrap them in waxed paper for storage.
Servings: 60