Caramels

I found this recipe in the Bismarck Tribune when we were living there.  It makes a good caramel.  To test consistency of caramel as it is cooking add a small amount of caramel to a cup of cold water.   You can see how soft or firm the caramel will be.

Caramels

Ingredients

1 1/2 cups light corn syrup
1 cup sugar
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
1/2 cup butter, cut in thin slices

Directions

Line a 8 inch pan with foil.  Lightly butter and set aside.

Put ingredients in 4 quart heavy pan.  Place over medium heat.  Stir constantly with wooden spoon.  Wash down sides with pastry brush dipped in hot water.  Stir frequently until 238 degrees (burns easily).  Start testing - remove from heat at 245 degrees or desired consistency.

Pour into foil lined pan.  Do not scrape pan.  Allow to firm overnight.

Lift from pan, peel off foil.  Butter blade of chef's knife and cut into squares.  Wrap in wax paper.

Makes 64-100 caramels.