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Vanilla Caramels

Source of Recipe


From "Handmade Gifts from the Kitchen" by Alison Walker



List of Ingredients



• Sunflower oil, for greasing
  
• 2¼ cups granulated sugar
  
• Scant â…” cup milk
  
• 6 Tbsp corn syrup
  
• 7 ounces canned sweetened condensed milk
  
• Scant ¼ cup butter, melted
  
• ¼ tsp vanilla extract
  






Instructions



1. Grease an 8-inch square cake pan, and fill the sink or a large bowl with cold water.
   
   
2. Put the sugar and milk in a large heavy-bottom pan and heat gently until the sugar has dissolved. Wash down the sides of the pan with a pastry brush dipped in water to dissolve any sugar crystals.
   
   
3. Add the corn syrup and bring to a boil. Boil steadily without stirring until a candy thermometer reaches 250° F (the firm ball stage). If you don't have a thermometer, drop a teaspoon of the mixture into a bowl of cold water. It should form a firm ball between your fingers.
   
   
4. Slowly pour in the condensed milk, butter, and vanilla extract and stir to combine. Continue boiling to 255° F (the hard ball stage). Immediately dip the base of the pan into the cold water, then pour the caramel mixture into the prepared pan. Leave to set for a short time before marking into fingers, squares, or bars; I like to use fingers.
   
   
5. Turn out the caramels when completely cold and, using oiled scissors, cut into 2½- x ½-inch fingers, then wrap in cellophane. These caramels keep for up to a month in a cool place.
   
   Makes about 1 pound 10 ounces