Tina shares one of her favorite family recipes for homemade caramels!
She still remembers sneaking them from the enclosed porch at her Aunt Ruby’s house when she was a child.
2 sticks butter
2 ½ cups light brown sugar
1 cup light Karo syrup
1 can Eagle Brand sweetened condensed milk
1 teaspoon vanilla
Melt butter at medium heat. Stir in brown sugar and salt. Mix well. Stir in Karo syrup. Mix well. Gradually add sweetened condensed milk, stirring constantly. Use candy thermometer and bring to soft boil (238° to 245°), stirring constantly. Remove from heat and add vanilla. Stir well and pour into a 9×12 buttered pan.
Cool completely. Cover with aluminum foil and put in a cool location, like in a garage or enclosed porch, overnight. Cut into bite sized pieces and wrap in waxed paper. Store wrapped caramels in a cool location.