Homemade Buttery Caramel Candy
This caramel is a little softer than the caramel candy you find in the store at Halloween, but more firm that a caramel dip. It's perfect for caramel filled chocolate bars or just as a buttery treat straight from the wrapper!
Servings 100 pieces
Ingredients
- 2 cups white sugar
- 1/4 cup evaporated milk, (we use homemade)
- 1/2 cup butter
- 3/4 cup evaporated milk
- 1 tbsp vanilla extract
- Candy thermometer
Instructions
- Place sugar, 1/4 cup evaporated milk, and butter into a medium to large heavy bottom sauce pan. Bring to a boil, stirring frequently.
- Place candy thermometer on side of pan, careful not to let it touch the bottom of the pan.
- Add remaining evaporated milk and vanilla. Continue to boil, stirring constantly to prevent scorching.
- Boil until mix reaches 240°F. Remove from heat and immediately pour into buttered dish.
- Allow to cool overnight or for at least 4 hours before cutting.
- Wrap in wax paper pieces or keep covered in dish at room temperature for up to 3 days.
Notes
This caramel makes a great candy filling for homemade chocolate bars too!
** Can be stored in the fridge for up to a week or the freezer for up to 6 months.