- 1 Cup butter or margarine
- 1 package brown sugar (16 0z.) 2 1/2 cups backed
- 1/8 t salt
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 t vanilla
1. butter the bottom and sides of a 9 X 9 X 2 inch pan. Set aside. Use a folded piece of paper towel to spread butter evenly
2. Melt the 1 cup butter or margarine in a heavy 3 quart saucepan. Add sugar, and salt; stir thoroughly. Stir in the corn syrup.
3. Gradually pour in the sweetened condensed milk, stirring constantly but gently till blended. The reaction between the milk and sugar during cooling helps give caramels their color and flavor. Be sure to use condensed milk rather than evaporated milk which does not have the needed sugar.
4. Clip a candy thermometer to the side of the pan. (Make sure bulb is completely covered with boiling liquid, not just foam, and that it doesn't touch the pan bottom. This ensure a more accurate reading. Cook over medium heat, stirring occasionally to 245 degrees.
5. Remove pan from heat. Stir in the vanilla. Immediately pour the hot mixture into the buttered pan. It is a good idea to set the pan on a wire rack so the candy will cool more evenly. If desired, stir some chopped nuts into the candy before pouring it into the pan.
6. When candy has cooled, cut into squares. For even pieces use a ruler to mark lines before cutting. Dip knife in water between cuts, if necessary.
7. Remove caramels from pan. Wrap each piece in a square of clear plastic wrap, overlapping the two sides and folding under the ends. If caramels are difficult to remove from the pan, warm over low heat for a few seconds to loosen bottom; turn out onto a board. Store in an airtight container in a cool dry place.