Homemade Caramels
Equipment
- Stainless 6-quart saucepot with lid
- Digital candy thermometer
- Wooden corner spoon
- Wax Paper
- 12x15x3 sheet cake pan
Ingredients
- 2 cups white sugar
- 1 cup brown sugar
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 1/4 tsp vanilla extract
Instructions
- Combine everything except vanilla, stirring occasionally
- Remove from heat when mixture reaches 245 degrees
- Stir in Vanilla then transfer to greased 12x15 pan
- Let mixture cool completely
- Once cooled, cut into small squares and wrap them in wax paper, store in airtight container