Caramels

Recipe View 5 mins Prepare Your Pan: Generously grease a 12x15-inch baking pan with butter or line with parchment paper, ensuring the paper overhangs the sides for easy removal. Set aside. Attach a candy thermometer to the side of a heavy-bottomed, medium-sized pot. (5 minutes)

Recipe View 30 mins Combine and Cook: In the prepared pot, combine the heavy whipping cream, granulated sugar, brown sugar, butter, corn syrup, and evaporated milk. Over medium heat, cook the mixture, stirring constantly with a heat-resistant spatula to prevent scorching. Continue cooking and stirring until the mixture reaches a temperature of 250°F (121°C), known as the firm-ball stage. This process may take approximately 20-30 minutes, so be patient and attentive. (30 minutes)

Recipe View 2 mins Incorporate Vanilla: Once the caramel reaches 250°F, immediately remove the pot from the heat. Stir in the vanilla extract, ensuring it is fully incorporated into the mixture. (2 minutes)

Recipe View 6 hrs Pour and Cool: Carefully pour the hot caramel mixture into the prepared pan, spreading it evenly. Allow the caramel to cool completely at room temperature. This may take several hours, or ideally overnight, for the caramel to firm up sufficiently for cutting. (6 hours)

Recipe View 15 mins Cut and Wrap: Once the caramel has fully cooled and solidified, use a sharp knife or pizza cutter to cut it into approximately 60 small squares. (15 minutes)

Recipe View 20 mins Wrap each caramel square individually in squares of waxed paper for storage. This prevents sticking and maintains freshness. (20 minutes)