It was time for something sweet. This caramel candy recipe is full-proof, easy to make, and yields deliciously sweet and buttery little caramel “gold bars.” Perfect for your sugar fix! (It was for mine)
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- 2 cups white granulated sugar
- 1 cup brown sugar, firmly packed
- 1 cup corn syrup
- 1 cup butter, unsalted
- 2 cups heavy whipping cream
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- Grease a 12×15 inch sheet cake pan.
- In a medium pot, combine the white and brown sugars, the corn syrup, butter, heavy cream, and evaporated milk. Cook the mixture over medium heat, stirring constantly. When a candy thermometer reaches 250 degrees F, remove the pot from the heat and stir in the vanilla.
- Pour the caramel mixture into the prepared pan and let it cool almost completely (but still soft enough to cut) before cutting the caramel into small 1 inch long bars. Wrap each caramel bar in wax paper, twisting the ends.
Adapted from allrecipes