Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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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.
