Soft Caramels

 

Soft Caramels

Recipe from Jolene Stoll

Ingredients:

2 cups (396g) white sugar

1 cup (213g) brown sugar

1 cup (312) light corn syrup

1 cup (226g) butter

2 cups (482g) canned coconut milk

2 teaspoon (10g) vanilla

½ teaspoon (3g) salt

Directions:

Butter a 9x9 pan thoroughly and set aside. Combine all ingredients except vanilla in a heavy sauce pot. Over medium heat, bring to a rolling boil. Stir constantly until sugar is dissolved and butter is melted. Reduce heat but keep a rolling boil. 

When the mixture boils down, brush the sides of the pot with water to wash down any crystals. Cook to a firm ball stage (240 degrees at Utah County altitude). Remove from heat and add vanilla. Pour into buttered pan and let cool. Cut into individual squares. Wrap in wax paper.