Wednesday, December 10, 2008


1 cup butter, no margarine
2 cups sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla....after the mixture is up to 244 degrees

Line a 9 x 9 inch baking pan with tin foil, extend foil over the edges, butter the foil well and set aside.

In a HEAVY 3 quart saucepan, melt butter over low heat. After butter is completely melted, add sugar, condensed milk, corn syrup, salt and mix well. Carefully clip a candy thermometer over the side of your pan.

Cook over medium heat, stirring frequently, till the candy thermometer reaches 244 degrees. I really watch this. It usually takes about 15-20 minutes to get to this temperature. The mixture scorches easily so be careful not to have the stove up to high. The mixture should boil at a moderate, steady rate over the entire surface. Remove heat from saucepan and add the vanilla to the mixture. Stir it in to mix it.

Quickly pour the candy out without scraping into your butter foiled pan. Cool for several hours, preferably overnight. After it is firm, use the foil to lift the candy out of the pan and place onto a cutting board. Remove the tin foil. Discard. With a buttered SHARP knife, cut immediately into 1 inch squares.

Wrap individually into waxed paper. Makes 64 pieces of awesome caramel.

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