My husband loves caramels and he loves HOT, so I adapted this recipe to suit his taste :)
This year however I had some Habanero and Thai Peppers that I dried and ground. I used this instead of the Chipotle powder and it tastes good.
Caramels with a kick :)
1 cup Butter
1 pound Brown Sugar
Dash of Salt
1 cup Light Corn Syrup
1 (14 ounce) can Sweetened Condensed Milk
1 teaspoon Chipotle Powder (or Habanero Powder)
1 teaspoon Vanilla Extract
Melt butter in saucepan. Add brown sugar, chipotle powder and salt. Stir. Pour in corn syrup and mix well.
Gradually add the sweetened condensed milk, stirring constantly. Cook and stir over medium heat until the temperature reaches 245 degrees on a candy thermometer (firm ball stage), this will take about 12-15 minutes.
Remove from heat and stir in vanilla. Pour into buttered 9 inch square pan.
Cool and cut. Wrap each piece in waxed paper.
Yield: about 2 1/2 pounds.
**Don't forget to adjust for altitude if needed. Subtract 2 degrees for every 1000 ft. above sea level.