- 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.
03 February, 2008
Butterscotch Caramels
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