Thanksgiving Treat

I think this is what I will be making to bring to my Aunt's Thanksgiving dinner on Thursday and my Dad's on Friday. Such a delicious treat, with the perfect sweet and salty mix.

(Recipe +photo via: Delish.com via O, The Oprah Magazine)

Ingredients

• 1 3/4 cup(s) sugar
• 1 can(s) evaporated milk
• 3/4 cup(s) heavy cream
• 3/4 cup(s) light corn syrup
• 2 tablespoon(s) butter
• 1/4 teaspoon(s) vanilla extract
• 1/2 tablespoon(s) coarse sea salt
• Oil or cooking spray

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Directions

1. In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230 degrees F.
2. Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240 degrees F. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful).
3. Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65 degrees F) or in the refrigerator; will keep up to 3 weeks.