#3187 - Homemade Soft Caramels

(by Shirley McNevich)

1 pint heavy whipping cream
1 cup Carnation evaporated milk (NOT condensed)
1 cup Kayro corn syrup
1 cup Domino's brown sugar (packed)--use dark brown sugar for darker caramels
2 cups white sugar
1 cup butter + extra for buttering pan
1 1/2 tsp. vanilla

Butter an 11 x 15 jelly roll pan (including the sides). In a large saucepan add white sugar, brown sugar, corn syrup, evaporated milk, heavy whipping cream and butter--cook/stir over medium heat. Place a candy thermometer in the mixture and cook/stir until temperature reaches 250 degrees (it can take a LONG time to get to 250 degrees). Remove from heat and add vanilla--stir well to mix. Pour the mixture evenly into the buttered jelly roll pan. Hold the lip of the pan and slide it back and forth to even out the caramel in the pan, then pick up the pan an inch off of your counter and drop it to the counter (do this a few times to remove any air bubbles). Cool completely. Use a sharp knife to the cut the caramel mixture into squares. Cut squares of wax paper to use for wrapping. Place one caramel into one wax paper square--wrap it and twist the ends. Repeat with all caramels.