In a large pot on medium heat melt the butter and brown sugar.
Add the corn syrup and evaporated milk.
Mix constantly until you reach on a candy thermometer: 240°f for soft or 242°f for hard caramel.
Remove from heat and add the vanilla extract.
Put in a 6X9 pan with parchment paper on a cooling rack. Ready after 1 hour
For best results let the caramel sit at room temperature 4 hours before cutting in portions
Never go higher than medium heat on the stove. Havig a good candies thermometer temperature is critical.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 96 Servings|
|Calories from Fat: 10 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 3mg||1 %|
|Sodium 10.3mg||0 %|
|Potassium 11.6mg||0 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.3g|
|Protein 0.1g||0 %|
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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: 31
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