- 1 cup sugar
- 2/3 cup light corn syrup
- 1/2 tsp. salt
- 1-1/2 cups milk
- 1/2 tsp. vanilla, if desired
- 1/2 chopped nutmeats, if desired
- 1/4 cup butter
In heavy 2-quart saucepan, mix sugar, corn syrup, and salt. Stir over medium heat until boiling starts. Cook to 248-250 degrees on candy thermometer, which takes only a few minutes.
Add butter, stirring until melted. Add 1/2 cup of the milk gradually keeping mixture boiling. Cook over moderate heat, stirring continuously to 242-244 degrees.
Again add 1/2 cup milk gradually, keeping mixture boiling, and cook stirring continuously over moderate heat to 240-242 degrees for soft caramel or 244-246 degrees for firm caramel.
Remove from heat and let stand about 5 minutes. Stir to blend well. Add vanilla. Pour into square or rectangle shape molds with the funnel. Unmold after the candy is completely cold.