November 26, 2008

30 Minute Caramels

1 (14 ounce) can sweetened condensed milk
1-1/2 cups light corn syrup
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter
1/4 teaspoon salt

Butter a 9-inch square baking pan; set aside.
In a heavy 4-quart squcepan, combine milk, corn syrup, sugars, butter and salt.
Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240F (115C) or soft-ball stage.
Pour into prepared pan.
Cool at room temperature until firm. Cut into 1-inch squares. Wrap in waxed paper or dip in tempered chocolate. Makes 81 pieces. Variation=add 1 cup nuts before pouring into cooling pan.

From Emily Veenendaal