yield 64 pieces
I love Christmas! It’s the time for cooking homemade candies & cookies for me. Out of all of the candies, I make this one is my family’s favorite! I think it will be yours also.
- 2 cups whipping cream
- 1/2 cup whole milk
- 1 1/4 cup light corn syrup
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- Generously butter an 8 inch square baking pan; set aside.
- In a small bowl combine the cream and milk.
- In a heavy 4 quart saucepan, combine 1/3 of the cream mixture, corn syrup, sugar and salt. Place over low heat and stir occasionally with wooden spoon until mixture comes to a boil.
- Boil stirring occasionally for 30 minutes or until mixture turns a light tan color.
- Clip on a candy thermometer.
- Increase heat to medium. Without stopping the boiling action, slowly pour 1/2 of the remaining cream-milk mixture. Stirring constantly, cook for 15 minutes.
- Slowly pour in the remaining cream-milk mixture and the evaporated milk. When temperature reaches 242° F (120C) remove from heat and stir in the vanilla.
- Without scraping, pour mixture into prepared pan.
- Allow to stand at room temperature overnight.
- Cut into 1-inch squares
Variations:
For a softer caramel remove from heat at 240° F.
One cup of nuts can be added with the vanilla.