Caramels

Preparation time: 15 minutes
Total time: 8 hours + 15 minutes
Yield: 20 caramels

Ingredients:

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup light Karo Syrup
• 1 can Eaglebrand sweetened condensed milk
• Dash of salt

Directions:

1. In a heavy saucepan bring together butter, white sugar, brown sugar, light Karo syrup, Eaglebrand Sweetened Condensed Milk, and a dash of salt.  
2. While continually stirring and using a candy thermometer, cook until soft ball stage--242 degrees on candy thermometer. Have the heat at "medium".  
3. Pour into a buttered glass dish--I use an 11X7 Pyrex dish.  
4. Allow to cool for at least 8 hours.  
5. Cut into pieces and wrap in wax paper. I store in a Ziplock bag in the fridge.

*Recipe from Terry Roberts