Caramel from Scratch

This is the only way to have caramel in my opinion. Others disagree and say the Kraft caramels do just fine. If you are substituting this caramel for a bag of Kraft caramels, cut this recipe in half.

Caramel

1 c butter

1 14 oz can sweetened condensed milk (or sweetened condensed milk from scratch)

2 1/4 c brown sugar

1 c corn syrup

1 t vanilla

pan lined with foil and sprayed with cooking spray (if making candy caramels)

Melt butter and brown sugar together over medium heat, stirring constantly. Add in sweetened condensed milk and corn syrup while still stirring (don't stop!). Heat until 225 or 230 if you are using it for a recipe such as my Carmelitos, Snickers Cake, or to dip apples in. Heat until 245 if you are making individual caramels. The best thing to do is put a drop of the caramel in a bowl of cold water and it will turn to the consistency your caramel will be once cooled (thermometers are not always accurate). Remove from head and add vanilla.

If making candy, pour into prepared pan. Let cool for 30 minutes. Cut into squares and wrap with wax paper.