1/4 cup Butter
1 cup Brown Sugar
1/2 cup Light Corn Syrup
1 can Sweetened Condensed Milk
1 tsp. Vanilla
- In a medium sauce pan, combine the Butter, Brown Sugar and Corn Syrup.
- Place over medium heat and bring to a boil; stir in the Condensed Milk and continue cooking and stirring until the mixture reaches the soft ball stage. (234 deg. ) To test, drop a small amount into a cup of cold water; if the caramel forms a soft ball, it is the proper temperature)
- Remove from heat and stir in the Vanilla.
- If the Caramel is not going to be used right away, pour into a buttered pan and allow to set.
YIELD: Apprx. 2 cups Caramel
Note: Caramel can be reheated over low heat and melted for another use