Original vanilla pan caramel recipe from our founder Terrence J. Riley in 1913. This recipe caramelizes the milk instead of caramelizing the sugar. This is the same way a caramel dulce is made. It takes about three times as long to cook, however the finished product is worth the wait! Called a pan caramel because it used to be poured into a pan and cut. After pouring its dusted with sea salt creating that ever so popular sweet and salty combination. It holds it's shape once cut unlike traditional caramel that tends to fall. Individually wrapped.