Holiday time!

Hello hello again. Its been awhile, I apologize. I've had a busy fall, but I plan on getting my act together for you folks for the holidays!! So here it is, caramels. Rich, buttery caramels. If you're looking for something easy to pull together in a night and impress this recipe is perfect! All you need is a little patience and elbow grease.

Materials

Candy thermometer
Parchment paper
9x13' pan (glass or metal)
1 package waxed paper candy wrappers OR you can cut and make your own
To make your own, cut waxed or parchment paper into 4x5" squares

Ingredients

1 cup (2 sticks) unsalted butter + extra for pan
2 1/4 cups brown sugar
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla


Prep:
I highly advise using parchment paper to line the pan, this makes the removal process a gazillion times easier. I have made these guys with and without it.
First, fold the parchment paper so that it wil cover the bottom and longer sides of the pan. I found it easiest to fold it down on the sides so that the 3 largest/longest are covered by the paper. (Leaving the smaller 'top' and 'bottom' sides uncovered) lightly butter the pan sans parchment paper, this helps keep the paper in place. Then put paper back in the pan and lightly butter again.

1. Heat butter on medium low heat until completely melted.
2. Add dash of salt and brown sugar. Stir throughly to ensure melted butter and sugar come together.
3. Turn up heat to medium. Be carful not to turn it up too high, you don't want to heat the mixture too quickly or it wil burn.
4. After about 5-10 minutes of stirring, add the corn syrup. Continue to stir.
5. Gradually add the condensed milk
6. Keep stirring and cook until the candy thermometer reaches 245 degrees.
This should take between 10-15 minutes, if you're still cooking turn the heat up a little at a time but be patient. Too much high heat will burn them and make them brittle.
7. As soon as the mixture reaches 245 immediately remove from heat. Stir in vanilla extract.
8. Pour hot caramel into the pan and let cool for 3+ hours. I put mine outside and it took about 2 hours in 20 degree weather to cool.
Make sure it has completely cooled before trying to remove and cut the caramels. If not, the caramels will be very sticky and difficult to cut.
9. To remove, gently run a butter knife around the outside of the pan to help loosen. Place a large cutting board on top of the pan and invert. Gently pull the parchment paper to easy the giant caramel mass onto the board.
10. Cut into long strips and then cut into what ever size pieces you desire. I cut mine into approx. one inch squares.

Enjoy!! Happy Holidays!!