LouAnn's Caramel Temptations

 

2 Cups Sugar                  

1 Cup Butter                  

1 Cup Corn Syrup  

1Can (13 oz) Sweetened Condensed Milk 

1 Teaspoon Vanilla

Combine sugar, butter and corn syrup in a 3 quart bowl, microwave

at high for 5 minutes until butter is melted.  Stir to dissolved

sugar. Gradually blend in milk. Microwave uncovered on high

for 15 to 17 minutes or to 240 degrees. Stir the mixture 4 or 5

times during the cooking process and check temperature the

last few minutes.  When temperature is reached, stir in the

vanilla and pour into buttered 13”x9” pan, cool and cut into

squares.  Wrap. Makes 2# of candy.

Note:  Do not double recipe. Candy thermometer in recommended.

I like to dip caramel squares in chocolate, or add a couple pecan

halves to caramel, then dip to make wonderful turtles. I find candy

easier to cut if I take it out a few degrees below 240. 235 is softer

and easy to handle.  Wrap squares in 4x6 wax paper and listen to

everyone rave about your candies.

Personal note: While my grandson was attending the New Mexico

Military  Institute, I would send him care packages which included

these candies.  They were in such demand that he started selling them.

They added greatly to his spending money.

Lou Ann Sharkey is the publisher of the Montana, Idaho & Wyoming Country Register. She lives in Missoula, MT.