Yield: 50 caramels

Prep Time: 20 min

Cook Time: 20 min



1/4 pound salted butter, plus extra for buttering the pan
One (14-ounce) can sweetened condensed milk
2 cups granulated white sugar
1 1/2 cups light corn syrup
1 teaspoon vanilla extract


1. Butter a 9x13" pan.

2. Melt butter in heavy saucepan over medium heat. Add milk, sugar and syrup. Stir continuously with a wooden spoon until candy thermometer reaches 240 degrees F. Take off heat immediately. Stir in vanilla.

3. Pour into prepared pan. Cool in refrigerator until firm. Pop caramel block onto a cutting board. Cut into 2-inch cubes and wrap each in waxed paper.