Best Creamy Caramels

By Lalabee

Ingredients

• 2 cups brown sugar
• 1 can sweetened condensed milk (not evaporated)
• 1 cup Karo syrup
• 1/2 lb butter
• Dash of salt
• 4 tsp vanilla
• chopped walnuts or pecans,, optional

Preparation

Step 1

1. Line an 9X13-inch baking pan with non-stick paper or grease pan well with butter. The pan may be smaller for thicker pieces; the ideal depth is about 3/4 inches.
2. Combine the brown sugar, corn syrup, sweetened condensed milk, butter, and salt in a 4- to 5-quart saucepan. Bring to a boil over low heat, stirring with a wooden spoon to blend and to ensure that the sugar dissolves.
3. When the batch comes to a boil (about 25 minutes), the batch will boil up in the pot. Clip a thermometer on the side of the pot, being sure that the tip doesn't touch the bottom of the pot. Continue to boil over low heat.
4. After the ingredients boil up, they boil back down to the cooking level. This process takes about 10 minutes. Stir continuously after the batch lowers, and do not allow it to scorch.
5. When the batch reaches 248 degrees F, remove it from the heat and remove the thermometer. Stir in the vanilla.
6. Pour the batch into the baking pan and let the mixture cool for 1 hour at room temperature.
When cool, turn out on a cutting board, cut and wrap with paper squares.

Yield: 9X13 inch pan