Ingredients:
- 2 cups white sugar
- 1 cup corn syrup
- 1/4 tsp. salt
- 1/2 (12 oz.) can evaporated milk (I know, super annoying. If you don’t want to waste the other 1/2 can, just double this recipe. Hooray for more caramels!)
- 1/2 Tbsp. vanilla extract
- 2 cups heavy whipping cream, divided
Directions:
1. Generously butter a 9×13 inch pan or cookie sheet and set aside.
2. In a large saucepan, mix together sugar, syrup, salt and 1 cup of the cream together on medium low heat.
3. Bring to boil, stirring full time, and add the rest of the cream.
4. Stir constantly and bring to boil again and add evaporated milk.
5. Cook until 232 degrees Fahrenheit (soft ball). (Again, stirring constantly.)
6. Once it reaches this temperature, remove from heat and add vanilla. Mix well.
7. Carefully pour caramel into greased pan and let sit for 12+ hours.
8. Cut into squares and wrap in cellophane or wax paper.
Source : allrecipes.Com