Caramel recipe for buttery soft caramels that have been enjoyed for generations.
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2 cups sugar
1 cup Land O Lakes® Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla
1 cup firmly packed brown sugar
Butter 13x9-inch pan; set aside.
Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
Continue cooking, 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.
Do you like making candy? Try some of our other great candy recipes for peanut brittle, toffee, and microwave fudge!
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One important thing people have to understand about cooking sugar is that altitude, where you are cooking, must be taken into account Water boils at a lower temperature as altitude increases. For every 1,000 ft. above sea level, water boils at 2 degrees lower. This holds true for other liquids as well. I live at 5,678 ft, so instead of boiling at 212 degrees, liquids boil at around 201-202 degrees F. When I cook I have to adjust cooking times and temperatures to get the desired result.
At sea level, the recipe is fine. However, for every 1000 ft., the temperature should be adjusted by 2 degrees. For example, for the Soft Ball stage at 2,000 ft, sugar temperatures should drop by about 4 degrees; At 5,000 ft., temperature drops by 10 degrees. Temperatures continue to drop as altitude climbs. So I cook my caramel to a lower temperature and still get the same great results.
Turned out hard as a rock
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