My Favorite Caramels

I’ve been making caramels for Christmas for a couple of decades now–not every year, but most. I tried several times to make them when I lived in Los Angeles, but they never turned out as well as they did in Portland. I tried them again this year, now living in Kansas City, and I’m happy to say –we’re back! They turned out nearly perfect! For those of you who asked–here’s the recipe I’ve been using. I have no idea where it came from so long ago, but it works great. Feel free to stir in some finely chopped nuts at the end; walnuts are a lovely variation.

I cup butter
1 pound brown sugar
1 14oz. can condensed milk
1 cup light corn syrup
Pinch of salt
1 1/2 tsp vanilla extract

Butter parchment paper and place in 7″ x 11″ inch baking dish. Set aside.

In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to 240°: Cook for two minutes, then remove from heat and stir in vanilla.

Allow to cool completely at room temperature. Cut into squares with an oiled dough scraper and immediately wrap pieces in waxed paper or cellophane.

My favorite tool for cutting the caramels is a dough scraper, like this one from Amazon. Then I wrap them in parchment sheet squares. Store them in an airtight container for one to two weeks (if they last that long!)