Put parchment paper in a 9x11 pan. Spray with cooking spray.
Put the whipping cream and condensed milk into a smaller saucepan. Warm up just to room temp or a little warmer.
In a large pot, combine the water, corn syrup & sugar. Put over a medium high heat until the sugar dissolves.
Insert a candy thermometer. Wet a pastry brush and brush down the sides of thepan so no sugar crystals form.
Allow the mixture to come to a boil and for the thermometer to read 250 degrees.
Add the softener butter and the cream/milk mixture. (Temp will go down to about 220 degrees).
Cook the caramel, stirring frequently so the bottom does not get scorched.
Candy is done at 242 degrees. (The original recipe says it is done at 250 degrees, but we prefer the caramels a little softer, so we cook to 242 degrees).
Remove from heat. Pour in vanilla extract.
Pour into a 9x11 pan and let it set. (I usually let it set overnight).
Cut into pieces and wrap immediately or the caramels will spread.
It works well to wrap them in wax paper.
This is the youtube video of this process:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1051g)|
|Recipe Makes: Servings|
|Calories from Fat: 2004 (68%)|
|Amt Per Serving||% DV|
|Total Fat 222.7g||297 %|
|Saturated Fat 130.6g||653 %|
|Monounsaturated Fat 64.1g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 1842mg||567 %|
|Sodium 1428mg||49 %|
|Potassium 1168.2mg||31 %|
|Total Carbohydrate 196g||58 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 196g|
|Protein 54.2g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2934
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