Brown Sugar Caramels
Brown Sugar Caramels
1 pound dark brown sugar
2 tablespoons butter
3/4 cup milk*
2 cups chopped pecans
Combine brown sugar, butter and enough milk to dissolve the sugar.....up to
1 cup milk*. Boil until soft-ball stage, using cold water test or
237-degrees on candy thermometer. Then remove from heat; beat until creamy,
and as it starts to thicken, add pecans. Now quickly spoon out onto waxed
paper, or if you prefer before its too stiff, pour into a buttered pan. Cut
in squares when cold.
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