Wednesday, May 18, 2011

Caramels

4 c sugar
2 cubes margarine
1 3/4 c light Karo syrup
1 can Eagle brand condensed milk
Nuts if desired

Mix together the sugar, syrup and margarine in a heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour in condensed milk slowly, a drizzle at a time.  Continue boiling until the temperature reaches the midpoint between soft ball and hard ball.  Pour into a buttered pan and cool.  Wrap in wax paper if desired.  This recipe makes a large sheet pan of caramels.

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