Easy, quick and delicious homemade caramels for a special holiday or just because!
- 1 cup salted butter
- 2 1/4 cup brown sugar packed
- 1 cup light karo syrup
- 1 can sweetened condensed milk
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/2 lb semi-sweet chocolate
- 8 oz toasted nuts optional
Place all caramel ingredients in heavy, non-stick pan. It's better to use a wider pan so the caramel doesn't burn at the bottom while you wait for it to simmer. Non-stick is crucial!
Bring to a consistent and strong simmer (NOT a rolling boil). Stir occasionally to be sure the bottom of the pan isn't burning!
Once simmering, cook exactly 12 minutes stirring constantly.
Pour into greased and foil lined 8 x 11 pan.
Cool + refrigerate until solid. Cut into rectangles.
Dip in melted semi-sweet chocolate (follow melting instructions on packaging) and top with toasted nut (pecan, almond, walnut- all optional!). Store in refrigerator- keeps for up to 6 months!