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Shortcut Caramels

Source of Recipe


From "Better Homes and Gardens Candy"






List of Ingredients



• 1 cup butter
  
• 1 (1-pound) package brown sugar (2-1/4 cups packed)
  
• 1 (14-ounce) can sweetened condensed milk
  
• 1 cup light corn syrup
  
• 1 tsp vanilla
  






Instructions



1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Generously butter foil; set pan aside. In a heavy 3-quart saucepan, melt 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup; mix well. Carefully clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 248°, firm-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
   
   
2. Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour caramel mixture into prepared baking pan.
   
   
3. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece in clear plastic wrap.
   
   Makes 81 pieces
   (about 2-3/4 pounds)