Ingredients
- 1 c sugar
- 2/3 c light corn syrup
- 1/2 t salt
- 1 1/2 c milk
- 1/2 t vanilla
- 1/2 c nutmeats, chopped, if desired
- 1/2 c butter or margarine
Preparation
Step 1
1. In heavy 2 qt saucepan, mix sugar, corn syrup and salt.
2. Stir over med heat until boiling starts. Cook to 248-250 on candy thermometer (firm ball stage) which takes only a few min.
3. Add butter, stirring until melted. Add 1/2 c of the milk gradually keeping mixture boiling.
4. Cook over moderate heat, stirring continuously to 242-244 (firm ball)
5. Again add 1/2 c milk gradually, keeping mixture boiling, and cook stirring continuously over moderate heat to 242-244 (firm ball)
6. Add remaining 1/2 c milk gradually. Cook stirring continuously over moderate heat to 240-242 for soft caramel or 244-246 for firm caramel.
7. Remove from heat and let stand about 5 min.
8. Stir to blend well. Add vanilla
9. Pour into square or rectangular shape molds with a funnel.
10. Unmold after the candy is completely cold.