This recipe for Butter Caramels, by Lori Hintzsche, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 1 lb. brown sugar (2 1/4c.) dash of salt 1- 15 oz. can sweetened condensed milk 1 c. light corn syrup 1 t. vanilla
Melt butter in heavy 3 quart pan. Add sugar & salt; Stir through. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over med heat to firm ball stage. 245º about 20 minutes. Remove from heat and add vanilla. Pour into buttered 9x9x2 in pan. cool and cut into squares, wrap in waxed paper.
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