I was looking for recipe that I have used for caramel salt to pour over chocolate melts when I chanced upon this recipe for caramel squares. It looked doable, so I did.
The recipe called for condensed milk instead of cream, putting together sugar, corn syrup, milk, and butter in a medium-thick bottomed sauce pan, over medium fire, stirring constantly to avoid burning. Once it reaches a soft ball temperature (light brown in color) It is done. I got scared a bit because it was light in consistency (my brother said to put it in low fire). Instead of lining the pan with wax paper I used edible rice paper thinking I can get away with individual wrapping.
I added more sugar a little milk as the consistency didn’t look like it in the recipe, I also added the vanilla and the salt, while still cooking. Not sure what it did, my research later indicated that it should be the recipe says, once out of the fire and it has cooled down a bit.
I don’t really care for nuts in my candies so I didn’t. Ii didn’t let it sit for 24 hours as suggested so when everything has been cut and put in a container it tended to stick together. But hey it is still good, as is, or as an add-in to sans rival ice cream.
I know, I know, it doesn’t look pretty worthy of publishing but for a first attempt, it is acceptable to me and oh there is nothing wrong with the recipe linked here.