Caramels
Submitted by Brenda McCoy from Norris Electric Cooperative
Ingredients:
1 cup butter ( no substitutes)
1 pound brown sugar (about 2 1/4 cups)
dash of salt
1 cup light corn syrup
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla
Directions:
In a large (4 quart) heavy saucepan over medium heat, melt the butter. Add brown sugar and salt and stir well. Stir in the corn syrup and mix well. Gradually add the sweetened condensed milk, stirring constantly. Cook, stirring constantly, over medium heat until candy thermometer registers 245 degrees (firm ball stage), about 15 minutes. Remove pan from heat and stir in vanilla. Pour into a buttered or vegetable oil-sprayed 9×9 inch metal pan. Let cool completely. When candy is firm, loosen around the edges of pan and turn out onto a cutting board. Cut candy into small squares and wrap individually in waxed paper. Store in a tightly covered container in a cool dry place. Yield 80-100 pieces. For gifting, wrap in clear cellophane bags and tie with Christmas ribbon or use treat bags or gift tins. I have made these for several years and they are always a big hit.
