Ingredients
1 cup Butter
18 teaspoons Salt
2- 1/2 cups Brown Sugar, Packed
1 cup Corn Syrup
1 teaspoon Vanilla
Method
Sources
📖
Recipe1M+
dataset
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Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
Vanilla-infused sugar — European baking, whipped cream, dusting
Measures sugar concentration for jams, syrups, fermentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
Vanilla-infused sugar — European baking, whipped cream, dusting
Measures sugar concentration for jams, syrups, fermentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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generously butter the bottom and a couple inches up the sides of a 9x12 inch pan. melt butter, salt and sugar in a medium sized saucepan over medium heat. stir in corn syrup, mix well. gradually add condensed milk. stir constantly over medium heat for 12-15 minutes until temperature reaches firm ball stage (250 degrees f). remove from heat and stir in vanilla. quickly pour into the greased pan. cool completely at room temperature. cut about 100 5x4 inch pieces of wax paper. place a large sheet of wax paper on a large cutting board. butter wax paper lightly. pull out the sheet of set caramel (if having trouble, section the slab into thirds, pull that chunk out and proceed) and set on wax paper. cut into 1 inch pieces (shoot for tootsie roll size). wrap with pieces of wax paper twisting towards yourself, or both ends twisted in the same direction so they unwrap neatly when pulled. store in airtight container at room temperature. makes about 100 pieces.