1/4 cup Butter

1 cup Brown Sugar

1/2 cup Light Corn Syrup

1 can Sweetened Condensed Milk

1 tsp. Vanilla




  1. In a medium sauce pan, combine the Butter, Brown Sugar and Corn Syrup.
  2. 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)
  3. Remove from heat and stir in the Vanilla.
  4. 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


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