Saturday, December 1, 2007

Wrapped Caramels


1 Can (14 oz) sweetened condensed milk
1 1/2 cups real butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups light corn syrup

Combine all ingredients in a large heavy pan, stirring constantly. Bring to boil over medium heat. Continue to stir candy. Cook to firm to hard ball stage (250 - 265 degrees). Test caramels by dropping a small amount of syrup in to cold water. Work candy between fingers, testing desired firmness. Candy should keep its shape.

Pour candy into a shallow, buttered, pan and allow to cool. Cut into pieces and wrap with wax paper. Store in cool place.

1 comment:

Jeff & Cara said...

** The first time I made this the caramels turned out very hard. For some reason after they sat in a sunny window for a day they became soft again - I don't know why this worked but it did. It goes against the "store in cool place" part of the recipe - go figure! So there's help if you cook them too long. Let me know if this works for you - I'm still wondering if that's really why they went soft