Continue to cook the mixture, stirring constantly, until it reaches 245°F (118°C) if you’re using a thermometer. If you don’t have a thermometer, test the caramel by dropping a small amount into a glass of cold water. It should form a soft ball that flattens when pressed between your fingers. This is known as the “soft ball” stage.
Add Condensed Milk and Salt:
Carefully stir in the sweetened condensed milk and salt. Continue cooking, stirring frequently, until the mixture reaches 245°F (118°C) or the soft ball stage.
Add Vanilla:
Remove the pan from heat and stir in the vanilla extract.
Pour and Cool:
Pour the caramel mixture into the prepared baking pan and spread it evenly. Let it cool completely at room temperature.
Cut and Wrap:
Once cooled, lift the caramel out of the pan using the parchment overhang. Cut into squares or rectangles. Wrap each piece in wax paper or parchment paper to keep them fresh.
Tips:
Stir Constantly: Stirring constantly helps prevent the caramel from burning.
Watch Closely: Once the mixture starts to boil, it can quickly go from perfect to burnt, so keep a close eye on it.
Enjoy your homemade caramels! They make a sweet gift or a delightful treat for yourself.
ADVERTISEMENT
