Caramel Candies

Use a pizza cutter to cut caramel into bite-sized pieces

Thermal gun works great for candy making

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INGREDIENTS:

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk (NOT THe WHOLE 12 oz CAN)

1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

DIRECTIONS:

1.	Grease a 9X13 inch pan using the non-stick baking glaze,
2.	In a large dutch oven pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Stirring constantly over medium heat, bring to a slow boil and then to 250 degrees. Use a thermal gun to monitor the heat of the mixture. It works great! When the thermometer reaches 250 degrees F remove the pot from the heat.
3.	Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.