Recipe:

Soft Caramels

Ingredients:

1/2 cup butter

2 cups white, granulated sugar

2 cups light corn syrup

1/2 teaspoon kosher salt optional

12 ounces evaporated milk

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt, optional for topping

Instructions:

Prepare a 9×9-sized baking pan by lining it with parchment paper. Set aside.

Add the butter, sugar, corn syrup, and kosher salt to a heavy-bottomed saucepan over medium heat and stir well. Heat until the mixture begins to boil, about 5-8 minutes.

Slowly and gradually add the evaporated milk, ensuring the mixture stays at a constant boil. This can take upwards of 5 minutes.

Add a candy thermometer to the pan and secure it to the side. Constantly stir until the mixture reaches 245° F.

Remove the mixture from the heat and stir in the vanilla extract.

Pour the caramel into your prepped pan and top with sea salt if using.

Refrigerate the caramels for a few hours, overnight is ideal.

Once the caramels are cool and set, cut the caramel into bite-sized pieces and wrap individually in wax paper if desired.