Chewy Caramels

The first time I remember Christmas baking was probably around the time I was in grade three, I made fudge with my mom and we did something wrong since, while it tasted good, it was not how you want your fudge to be. But even though it was grainy and hard my grandparents ate it, because I was cute or something. 

I'd like to say my candy making has improved since then but I still can't make fudge to save my life, I do however make an excellent caramel that people eat because they actually want to. 

I'm not really sure where this recipe comes from, I found it in one of my grandmothers books one year and have been making it ever since. It might not be 'traditional' with the addition of condensed milk, but it's pretty full-proof and stress free, which really, that's what counts this time of year if you ask me.

1 cup salted butter

2 1/4 cup packed brown sugar

1 cup golden corn syrup

1 14oz can sweetened condensed milk

1/8 cup cream 

1 teaspoon vanilla extract 

Prepare a glass 8x8 inch baking dish with greased parchment paper. 

In a thick bottomed sauce pan melt butter over low heat. Add sugar and corn syrup, mixing until sugar is almost all combined.
Pour condensed milk and cream into sugar mixture, stirring constantly over medium heat until your caramel reaches a temperature of 240 degrees. 

Remove from heat and stir in vanilla. 

Pour into prepared dish and allow to set overnight. Once cool slice into bit sized pieces using a rocking motion with your knife. Wrap individually and store in an airtight container.