1 cup (2 sticks) unsalted butter 2 1/4 cups packed brown sugar 1 cup light corn syrup 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract Sea salt (optional, for sprinkling) Instructions: Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal. Lightly grease the parchment paper with butter or cooking spray. Cook the Caramel: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring constantly. Bring the mixture to a boil, then reduce the heat to medium-low. Continue to cook, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer. This will take about 10-15 minutes. Add Vanilla: Once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract. Pour and Cool: Carefully pour the hot caramel into the prepared baking pan, spreading it evenly. Let it cool at room temperature for about 30 minutes, then transfer the pan to the refrigerator to set completely, which takes about 2-3 hours. Cut and Enjoy: Once the caramel is set, use the parchment paper to lift it out of the pan. Cut the caramel into small squares or rectangles using a sharp knife. If desired, sprinkle a bit of sea salt on top of each piece for a salty-sweet treat. Storing: Wrap the caramels in wax paper or store them in an airtight container at room temperature for up to two weeks.
This is just something fun I decided to do, have fun! :) Scratch on! -@Musical_Fan88
