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This box comes with 4 sticks of butter but you will only be baking with 2. Another one of the sticks will be used to butter the pan, but it will last you colse to all season. |
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The recipe calls for a pound ( 2 1/4 cups) of brown sugar. It can be light or dark brown, but this size box has the exact right amount. |
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This should be meausured out to a cup, but may be hard to get all the syrup up, so you should have a rubber spatula on hand to try to get most of it out. |
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This sweetened condensed milk is also very sticky when it comes to get it out of the can, so when pouring it in, make sure to scrape the side to get all of it off the sides and bottom. |
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The salt isn't neccessary if you use salted butter, and any sort of table salt will be okay for use. It just adds a hint of underlying flavor. |
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Vanilla will always be the last step. Personally I make my own vanilla with buckeye vodka and vanilla beans, but store bought works perectly fine as well. It should be close to a table spoon, but doesn't have to be measured out to perfection |
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This will only be neccessary if you are making salted caramels. You put it in your hand and sprinkle it on top about 3 hours after cooking. If you do it right after, it will dehydrate the caramels and they will be too hard, but if you wait to long, it won't stick. |
