Caramelos Artesanales

Ingredientes

• 1 cup Danish Creamery unsalted butter ((2 sticks; 230 grams))
• 1 cup granulated sugar ((200 grams))
• 1 cup packed light brown sugar ((200 grams))
• 1 cup light corn syrup ((315 grams))
• 1 (14-ounce) can sweetened condensed milk ((NOT evaporated milk))
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Preparación

1. 1

   Line a 9x13 baking pan with parchment paper and set aside. If you don’t have any parchment paper you may grease the pan with butter instead, but I find that parchment paper works best.

2. 2

   Slice the butter into tablespoon-sized pieces and place it in a large saucepan over medium heat.

3. 3

   Once all of the butter has melted, whisk in the granulated sugar, brown sugar, corn syrup, and sweetened condensed milk until fully combined.

4. 4

   Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, continue cooking and stirring until it reaches 236°F to 240°F (soft ball stage). If you don’t have a thermometer, you can test the mixture by dropping a small spoonful into a cup of ice water. If the mixture forms a soft ball that flattens easily when pressed between your fingers, it’s ready.

5. 5

   Remove the mixture from the heat, stir in the vanilla extract and salt, then pour it into the prepared pan.

6. 6

   Allow to cool at room temperature for one hour, then refrigerate for two more hours.

7. 7

   Once the caramel is firm, use a sharp knife lightly coated in cooking spray to slice the caramels into pieces.