Caramels

 
                                  Caramels
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter
                         few grains of salt
   14      ounces        can sweetened condensed milk
    1      pound         light brown sugar
    1      cup           light corn syrup
    1      teaspoon      vanilla
    1      cup           nuts (optional) -- chopped
 
 Use extra butter or margarine to grease a 9" square cake pan.  Melt the 1
 cup of butter in a large saucepan over medium heat.  Add sugar and salt
 to butter and mix well.  Add corn syrup and milk.  Stir constantly until
 mixture boils.  Reduce heat to moderate and cook, stirring constantly,
 until a candy thermometer registers 245 degrees or a small amount of the
 mixture forms a firm ball when dropped into cold water.  Remove pan from
 heat and gently stir in the vanilla.  Pour into one corner of prepared
 pan, letting mixture flow into its own level in the pan. Let cool and
 then refrigerate overnight.  Remove pan from the refrigerator and let
 stand at room temperature for 30 minutes, before cutting into 3/4"
 squares with a serrated knife.  Wrap each piece in clear transparent
 plastic wrap.  Makes about 2 1/2 pounds.
 
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 NOTES : For chocolate caramels just add 1 (1 ounce) square unsweetened
 chocolate with the milk.  I use this recipe to make Turtles and Pecan
 rolls.