Source: Ilvedson family recipe
Use a wooden spatula or spoon with a flat edge so you can constantly scrape the bottom of the pan while stirring.
This recipe makes approximately 110 pieces. These freeze wonderfully and freezing can deter any snacking. But you can always grab a piece and microwave it!
- 2 c granulated sugar
- 1/2 lb butter
- 1 3/4 c light corn syrup
- 2 cans sweetened condensed milk
- 1 1/2 t vanilla
- Prepare a 11" x 17" pan using butter to grease the pan
- Using a heavy 3 qt saucepan, melt butter over low heat
- Add sugar and stir thoroughly.
- Stir in corn syrup.
- Gradually add sweetened condensed milk. You must stir constantly or it will burn. (It might be easier to set the pan of the burner while adding the milk.)
- Cook over medium heat, while stirring constantly, to firm ball stage (240-245 degrees) using a candy thermometer. You want a gentle boil, not a rolling boil.
- Remove from heat. Stir in vanilla. Pour into prepared pan.
- Time required, start to finish (including assembling ingredients): 1 hour
- Time required after ingredients have been added: 45 minutes of non-stop stirring to firm ball stage
- Let pan of caramels cool completely - usually overnight. If you have refrigerated the pan of caramels, have the pan at room temperature for a couple of hours before cutting and wrapping.
- Using a metal spatula, turn out caramels onto a large cutting board. You'll need to loosen the sides. Then slide the metal spatula under the caramels, while pan is turned upside down.
- Cut caramels into bite size pieces and wrap in wax paper. Any caramels that are the least bit irregular in shape, you eat.