Homemade Caramels

It took me forever to finally figure out how to get these right! Hopefully, it will be easier for you because of this blog. They take a while to make, but if you like caramels, it is well worth it!

You Will Need:

1 Cup Light Corn Syrup
1 Cup Light Brown Sugar
2 Cups White Sugar
1 Container Heavy Cream (1 Pint)
1 Cup Evaporated Milk
2 Sticks Salted Butter
2 Teaspoons Vanilla Extract
No-Stick Cooking Spray
Parchment Paper
Candy Thermometer

Directions:

- Spray a 9" square pan with the cooking spray, making sure that it is totally covered.
- Put all ingredients except for the vanilla in a large pot and place over medium-high heat.

- Attach your thermometer (if it is attachable). If not, just keep checking.
- Stir every few minutes, making sure to scrape the whole bottom to avoid burnt spots.
- When the temperature reaches 215 degrees (this will take a long time to get to. I actually had to re-cook mine to bring it to the right temp), remove from heat and pour into the square pan.
**DO NOT try to line the pan with the parchment. It turns out all wrinkly and weird looking.**
- Place in refrigerator to cool overnight.

- When it is time to take it out of the fridge, just use a butter knife to cut into small squares. Then you can probably cut those in half.
- Cut 2" squares of parchment, and roll the caramels in them. The caramel should be easily shaped and rolled, yet still hold it's shape well.

Enjoy!!<3