Creamy Caramels

by Kathleen Morrison

Servings: 64

INGREDIENTS

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can sweetened condensed milk
1 tsp. vanilla

INSTRUCTIONS

Line a 8-inch square pan with foil and butter thefoil; set aside. Combine sugar, corn syrup, and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 miutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermomenter reads 238°F (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-inch squares. Wrap individually in waxed paper; twist ends.

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Tagged: caramel, caramelandfudge, desserts add tags

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