03 February, 2008

Butterscotch Caramels

  • 3/4 c. condensed milk
  • 2 c. light brown sugar
  • 1 c. butter
  • 1/2 tsp. salt
  • 1 c. dark Karo corn syrup


Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°.

Pour into buttered tin 1” deep.

Press nuts into candy if desired. Cut when cool.

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