*  Exported from  MasterCook  *

                                Caramels

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           butter
                       few grains of salt
 14      ounces        can sweetened condensed milk
  1      pound         light brown sugar
  1      cup           light corn syrup
  1      teaspoon      vanilla
  1      cup           nuts (optional) -- chopped

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.  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. 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.

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NOTES : For chocolate caramels just add 1 (1 ounce) square unsweetened
chocolate with the milk.  I use this recipe to make Turtles and Pecan
rolls.