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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Caramel Candy Recipe

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This recipe for Caramel Candy is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. brown sugar
1 cup light corn syrup
1 teaspoon cream to tarter
14 oz. can sweetened condensed milk
1/2 stick butter
1 teaspoon vanilla

chocolate (optional)
Directions:
Directions:
Mix all ingredients together except vanilla. Bring to a boil. Cook to 240 or 250 degrees on candy thermometer. Stirring constantly. Add vanilla and pour into greased pan. When cool, cut into squares. When cool, coat with chocolate or wrap in waxed paper squares. If cooked to 250 degrees, it's a bit harder to cut, but makes a much firmer caramel.
Personal Notes:
Personal Notes:
Older people say it doesn't stick to dentures! I got this recipe from Marianne in 2007.

 

 

 

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