Brown Sugar Caramels

1. 1

   Line an 8-inch-square baking pan with aluminum foil that extends over the sides.

2. 2

   With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.

3. 3

   Set aside.

4. 4

   In a 3-quart heavy-bottomed saucepan over medium heat, combine the brown sugar, granulated sugar, corn syrup, milk, butter, and salt.

5. 5

   Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).

6. 6

   Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

7. 7

   Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (10 to 15 minutes), stirring constantly.

8. 8

   Remove the pan from the heat and pour the mixture into the prepared pan.

9. 9

   Let the caramel cool completely at room temperature (8 hours or overnight).

10. 10

    With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.

11. 11

    Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.

12. 12

    Cut the caramel evenly into 1-inch squares.

13. 13

    In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.

14. 14

    Add 1 cup roughly chopped, toasted nuts to the caramel mixture before pouring into the prepared pan.

* Per serving · 4 servings · Values may vary.