Caramel

Chocolate and caramel… two of my favorite things.

And, yes, don’t say it.  I know…  I know.  This recipe includes sweetened condensed milk AND corn syrup.  Shocking!  But, you’re only going to eat a square or two, right?  You might consider this a lesson in self control.

The one little trick is knowing how long to stir at the end.  It needs to thicken before you pour it onto a marble slab or piece of baking parchment paper.  If it doesn’t thicken before you pour it, it will create a dangerous mess of scalding hot caramel sauce. Please use extreme caution. Caramel burnt skin is not a good thing.

If you don’t feel comfortable pouring this onto a marble slab, butter and line a 9 x 13 inch baking dish with coated baking parchment.

Ooey Gooey Chewy Caramel

1 can sweetened condensed milk
1/2 cup brown sugar
1/2 cup corn syrup
1/2 stick butter

Add all of the ingredients to a deep heavy bottomed saucepan.  The saucepan should allow enough room for caramel to boil.  Mixture should fill LESS THAN HALF of your saucepan.

Bring mixture to firm ball stage and remove from heat.  Stir and allow to thicken.  Then, pour onto parchment-lined baking dish or marble slab.  Cool.  Then, slice and wrap in waxed paper wrappers.