Homemade caramel is one of the most rewarding parts of this recipe, adding a luxurious texture and buttery sweetness to each cluster. Here’s how to make it:
- In a medium saucepan, melt the butter over medium-high heat.
- Once melted, add the brown sugar, corn syrup, and sweetened condensed milk.
- Stir continuously as the mixture heats, bringing it to a simmer. Use a candy thermometer to monitor the temperature and continue stirring to prevent any burning.
- Cook until the caramel reaches a temperature of 235-240°F (soft-ball stage). Remove from the heat once it reaches about 234°F, as it will continue to rise a few degrees from residual heat.
- Stir in the vanilla extract to enhance the caramel’s aroma and flavor.
Tip: Be patient when making caramel. It requires constant stirring, but the reward is a smooth, creamy caramel that holds the clusters together perfectly.
Step 4: Drizzle the Caramel
