Butterscotch Caramels


  • ¾ cup butter, plus more for pan
  • 1 cup light corn syrup
  • 2 ¼ cups firmly packed dark brown sugar
  • 1 cup whipping cream
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract

1. Butter an 8- by 8-in. disposable aluminum pan and set on a baking sheet. 2. In a 5- to 6-qt. saucepan over medium-low heat, use a heatproof spatula to stir together 3/4 cup butter, the corn syrup, brown sugar, cream, lemon juice, salt, and 1/2 cup water until butter is melted and sugar is comp...

View full recipe at SpringPad


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