12 Weeks of Christmas Candy Week 7-Homemade Caramels!🎄🎅🏻 Comment LINK and I’ll send you my favorite Christmas Candy packaging, the instructions to make this yummy Christmas treat and the digital candy thermometer! The full recipe is below and on my blog www.edwardsfarmstead.com. Homemade Caramels 1 cup butter or margarine 2 1/4th cup light brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light corn syrup 1 pinch salt 2 teaspoons vanilla extract •Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat. •Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (soft ball stage) or until a small amount of the mixture dropped into cold water forms a soft ball when removed from water. Cook for 2 minutes more at that temperature, stirring continuously. •Remove from the heat and stir in vanilla •Add parchment paper to a 9x13-inch baking pan.
•Pour caramel mixture into the parchment lined pan and Allow it to cool completely at room temperature. •Remove the parchment from pan and cut caramels into 1 inch squares using a sharp knife coated in butter or a bench scraper coated in butter works great! •wrap caramels in 5x5 in wax paper or cellophane candy wrappers. Store caramels in fridge until ready to serve! edwardsfarmstead homemadecaramels caramels christmascandy holidaytreats christmasbaking