1 cup butter
few grains of salt
14 ounces sweetened condensed milk
1 pound light brown sugar
1 cup light corn syrup
1 teaspoon vanilla
1 cup nuts (optional), chopped
1. Use extra butter or margarine to grease a 9" square cake pan. Melt the 1 cup of butter in a large saucepan over medium heat. Add sugar and salt to butter and mix well. Add corn syrup and milk. Stir constantly until mixture boils. Reduce heat to moderate and cook, stirring constantly, until a candy thermometer registers 245 degrees or a small amount of the mixture forms a firm ball when dropped into cold water.
2. Remove pan from heat and gently stir in the vanilla. Pour into one corner of prepared pan, letting mixture flow into its own level in the pan.
3. Let cool and then refrigerate overnight. Remove pan from the refrigerator and let stand at room temperature for 30 minutes, before cutting into 3/4" squares with a serrated knife. Wrap each piece in clear transparent plastic wrap. Makes about 2 1/2 pounds.
Notes: For chocolate caramels just add 1 (1 ounce) square unsweetened chocolate with the milk.
few grains of salt
14 ounces sweetened condensed milk
1 pound light brown sugar
1 cup light corn syrup
1 teaspoon vanilla
1 cup nuts (optional), chopped
1. Use extra butter or margarine to grease a 9" square cake pan. Melt the 1 cup of butter in a large saucepan over medium heat. Add sugar and salt to butter and mix well. Add corn syrup and milk. Stir constantly until mixture boils. Reduce heat to moderate and cook, stirring constantly, until a candy thermometer registers 245 degrees or a small amount of the mixture forms a firm ball when dropped into cold water.
2. Remove pan from heat and gently stir in the vanilla. Pour into one corner of prepared pan, letting mixture flow into its own level in the pan.
3. Let cool and then refrigerate overnight. Remove pan from the refrigerator and let stand at room temperature for 30 minutes, before cutting into 3/4" squares with a serrated knife. Wrap each piece in clear transparent plastic wrap. Makes about 2 1/2 pounds.
Notes: For chocolate caramels just add 1 (1 ounce) square unsweetened chocolate with the milk.
