Monday, December 19, 2011



I have made these caramels at Christmas time for the last couple of years.  They are sooooooooo good.  My daughter is giving them to her friends for gifts this year.  Enjoy!

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1 cup butter
1 cup white sugar
1 cup brown sugar
1 can Eagle sweetened condensed milk
3/4 cup light Karo syrup

In heavy saucepan, melt butter over medium heat.  Add remaining ingredients and stir constantly until soft ball is formed when tested in water*.  Pour into buttered 9x13 pan, without scraping the bottom and sides of pan, and store in fridge until ready to use.  Cut in squares and wrap in waxed paper.

note: if using a candy thermometer, a soft ball is reached at 234-238 degrees.  The first time I made these, I used a thermometer, but I guess it wasn't calibrated correctly because by the time I reached the right temperature, they were hard as a rock when they cooled off!  I prefer the water method myself. I have found the caramels are usually done about 10 minutes after the mixture starts to bubble.   

*In using the cold water test, use a fresh cupful of cold water for each test.  When testing, pour about 1/2 teaspoon of caramel into the cold water.  Pick the candy up in the fingers and roll into a ball if possible.  For the "soft ball" stage, the candy will roll into a soft ball which quickly loses its shape when removed from the water.

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