Creamy caramels

Creamy Caramels
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Line an 8 inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238 degrees (soft-ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends.
Makes 64 pieces.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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