Quick Caramels - Studio 5

By pcander

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups light corn syrup
• 1 1/2 cups real butter
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar

Details

Servings 1
Adapted from studio5.ksl.com

Preparation

Step 1

Adjust cooking temperature for your altitude before starting recipe. Subtract 2 degrees from final cooking temperature for every 1000 feet above sea level. You may also use the old fashioned "cold water test" described in notes below.

Line a 9x13 pan with foil and butter sides and bottom; set aside.

Combine all ingredients in a 3-qt heavy bottom saucepan. Over medium heat and stirring constantly bring to a boil. Wipe down sugar crystals from sides of pan. Insert candy thermometer, continue to stir and cook to firm/hard ball stage (248-250 degrees). Pour into prepared pan and cool.

Using foil as a handle, remove caramels from pan; invert on cutting board and remove foil. Cut into squares and wrap squares in wax paper or cellophane wrappers. Store in cool place; makes about 96 1-inch squares.