Ingredients
Equipment
Method
- Generously spray a 9x9 or 9x13 pan with cooking spray and set aside.
- In a large heavy saucepan combine the sugar, corn syrup and butter.
- Over medium heat, melt the butter and stir until the ingredients are completely combined.
- Bring the mixture to a bubble and then allow to cook for 4 minutes without stirring.
- Remove from the heat and slowly stir in sweetened condensed milk.
- Return the saucepan to the heat and reduce the temperature to medium-low. Attach a candy thermometer to the inside of the saucepan and stirring often, cook the mixture until the temperature reaches 235 degrees F (soft ball stage). This usually takes between 10 - 25 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Pour the caramel into the prepared pan. Sprinkle with Kosher Salt or Flaky Sea Salt if desired. Allow the caramel to cool completely.
- Cut the caramel into bite sized pieces. If using foil or parchment, lift the candy out of pan before cutting.
- Store, not touching, on waxed paper in layers, or wrap each caramel individually. Enjoy!