Prep Time: 10 minutes | Cook Time: 25 minutes
- 1 cup butter
- 2 cups brown sugar
- 1 14-oz can sweetened condensed milk
- 1 cup light corn syrup
- 1/2 tsp salt
- 2 tsp vanilla extract
In a large saucepan over medium-heat, add the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. While stirring constantly, bring to a boil and heat to 245ºF using a candy thermometer. Cook for 2 minutes when it reaches desired temperature. Remove from heat and stir in vanilla.
Meanwhile, place a piece of parchment into a 9x13-inch baking pan and spray with cooking spray. Pour the caramel into the dish and spread evenly. Allow to cool at room temperature and chill for 1 hour in the fridge before cutting into squares.
If you do not have a candy thermometer, you can tell the caramel is ready when you drop a small amount of the caramel in a glass of cold water and it forms a soft ball which is easily flattened.
To slice, remove from the parchment paper and cut using scissors.
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