Ingredients
1 teaspoon plus 1 cup butter, divided2 cups sugar1 cup light corn syrup1 can (14 ounces) sweetened condensed milk1 teaspoon orange extract1 teaspoon vanilla extract
Preparation
Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
