Homemade Caramel Candy Recipe

Use caution when making this recipe as the mixture is VERY hot during cooking.

Spray one half-sheet baking sheet or two quarter-sheets (9x6) baking sheets if dividing the caramel into nuts and plain. Line each baking sheet with parchment paper that hangs over the long edge of the baking sheet by 1-2 inches. Clip parchment paper to the sides of the pan to hold in place. Set aside.

In a large 10 Quart stock pot, mix sugar, corn syrup, salt, and 2 cups of the heavy whipping cream. Slowly bring to a rolling boil over medium heat, stirring constantly.

After the mixture comes to a steady rolling boil, slowly add the other half of the heavy whipping cream. Making sure the mixture does not stop boiling.

Cook the mixture over medium heat, until it begins to thicken, stirring constantly. Note mixture is still light yellow in color. That is normal.

Slowly add the evaporated milk. Continue stirring until caramel reaches the temperature of 232°F on a digital thermometer, which is firm ball temperature. Note this can take 40-50 minutes. Mixture will turn a beautiful caramel color during cooking.

Turn off heat. Add vanilla. Carefully Pour caramel into prepared pan. Spread evenly. Let stand until firm. about 5-6 six hour or overnight. Note if dividing the recipe in half to add nuts, add after pouring first half of caramel in quarter-sheet pan. Add chopped nuts to the remaining caramel and pour in other prepared 9x6 inch pan.

Cut into 3/4 inch squares and roll in wax paper or cellophane candy wrappers 4" x 4" is the perfect size.