Ingredients for Old Fashioned Evaporated Milk Caramels
- White Sugar
- White Karo
- 1/2 cup (1 stick) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Pecans
- 1/4 teaspoon salt
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How to Make Old Fashioned Evaporated Milk Caramels
- In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, salt, and light corn syrup. Stir gently until the sugar dissolves.
- Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. Bring the mixture to a boil without stirring.
- Continue to boil, WITHOUT STIRRING, until the thermometer registers 245°F (118°C) – the firm-ball stage. This should take approximately 15-20 minutes.
- Remove from heat. Gradually whisk in the butter, a tablespoon at a time, ensuring the mixture doesn't cool down significantly. Then, very gradually whisk in the evaporated milk, a tablespoon at a time, ensuring the mixture remains hot and doesn't seize up.
- Return the pan to medium-low heat. Stirring constantly, cook until the thermometer registers 240°F (115°C) – the soft-ball stage. Be vigilant to prevent scorching.
- Remove from heat and stir in the vanilla extract and nuts (if using).
- Grease an 8x8 inch baking pan generously with butter or cooking spray.
- Pour the caramel mixture into the prepared pan and let it cool completely at room temperature. This will take several hours.
- Once completely cool, use a sharp knife dipped in hot water to cut into squares. Wipe the knife clean between cuts for clean edges.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
939g
Fat
176g
Carbs
131g
