Ingredients:
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14-oz.) can swedened
conden.4ied milk
1 t p. vanilla extract
Instructions:
Line an 8″ square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil !, lowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook unti1 candy thermometer reads 238° (soft-ball siage), stirring constantly. Remove from the heat and tir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into I” squares. Wrap individually in waxed paper, twi t ends. Yields 64 pieces.
Notes:
These are so much better than store bought caramels that there is no comparison. I found this recipe in a newspaper years ago and make these not only at Christmas, but year ’round. These soft buttery caramels are a definite hit with e-. eryone.
Servings Yield:
Yields 64 pieces
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