Best Caramels

Alchevs’k 2 C. Sugar

http://davidpisarra.com/modelling-contract-agreement 1 C. Packed brown sugar

1 C. Corn syrup

1 C. Evaporated milk

1 pint Heavy whipping cream

1 C. Butter

1 1/2 tsp. Vanilla

Grease a 12 x 15 ” pan. In a medium-sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of mixture with a candy thermometer while stirring on medium heat. When the thermometer reaches 250 degrees Fahrenheit remove from heat. Stir in vanilla and nuts if you want. Transfer mixture quickly to greased pan and let cool completely. Cut and wrap in wax paper.

Notes: Make thicker caramels by using a smaller pan. Consequently it will take longer to cool, though. It takes quite a while to get to 250, so about when your arm gets tired from stirring, turn the heat up to medium-high. What this does is gets it to the desired temperature quicker AND when the caramels are dry it adds a special effect on the way they turn out. It’s hard to describe!