If you like caramel, or you like dipping things in caramel, you MUST make this recipe. You can use it for caramel apples or chocolate-dipped caramels, which are amazing! These are something that make and then hide from your family so that you can eat them all by yourself! The calories are pure heaven!
Caramels--from the Better Homes and Gardens Cookbook.
(I use the short-cut version)
1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla
In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.
Remove the saucepan from heat and add vanilla.
At this point you can either dip your apples in the caramel, or you can pour it into a foil-covered and buttered 8X8X2 pan. Once the caramel in the pan has cooled, take it out of the pan, remove the foil and cut it with a buttered knife. Then proceed to dip those lovely caramel squares into melted Ghiradelli's semi-sweet chocolate chips.
When they have cooled, please call me and I will come over right away and help you eat them!
Enjoy!
