Hess Family Caramels

By cacelias

Mary Hess made these for us one Christmas. They are creamy, soft and delicious.

Recipe from Mary Hess, Roanoke, IN

Ingredients

• 1 pound brown sugar
• 1 cup butter
• 8 oz. white Karo (corn) syrup
• 1 can condensed milk (the thick one)

Preparation

Step 1

Cook brown sugar and butter over low heat stirring with a wooden spoon, melting completely. Add remaining ingredients constantly stirring until the mixture reaches 245 degrees. The process usually take one hour. (Don't plan on doing anything else but stir, it will scorch easily).

You can use a disposable aluminum pan so that you can bend the pan easily to get the caramels off the pan, but a buttered regular metal cake pan, not a non-stick, will do. Pour the caramel into the desired pan and let cool. Cut the caramels 1 x 1/2 inch and wrap in plastic paper.