MILK CARAMELS

2 cups sugar
2 cups warmed milk
1 cup light corn syrup
1/2 teaspoon salt
1/4 cup butter
1 teaspoon vanilla

Measure 2 cups sugar and 1 cup light corn syrup into a 4-quart saucepan.

Blend with a wooden spoon and stir over low heat until the thick mixture dissolves and comes to a boil.

Put in your candy thermometer and cook without stirring over high heat until thermometer registers 305°. Have ready 1/4 cup butter broken into bits and 2 cups warmed milk.

Remove the pan from the stove for a moment, add the first bit of butter.

Return to high heat immediately and continue cooking and stirring while adding the rest of the butter and the milk bit by bit.

The mixture will bubble up and steam. Do not allow mixture to stop boiling.

When the thermometer reaches 246° to 250°, depending on the hardness you wish, remove from heat, let stand 5 minutes, add 1/2 teaspoon salt and 1 teaspoon vanilla and pour into a buttered pan, 8 by 8 inches.

Let cool for several hours, then turn out and cut into squares.

Because of the higher water content in the milk, this caramel takes a little longer to cook than do cream caramels or those made with evaporated or condensed milk - up to 35 minutes by this method.

Enjoy Your Caramel Candy - DT

 

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