EASY CARAMELS

The original recipe is not mine, but the options are.  I think the original came to me from my friend, Jackie Tolman.

Butter a 7x10” pan.

Melt in large heavy saucepan:

        1/2 lb. butter

Add: 2 1/4 cups (1 lb.) brown sugar

Stir constantly from this point on as mixture burns easily.

When mixture boils, add:

        1 cup light corn syrup

        1 can sweetened condensed milk

Cook over medium heat to 200^o F on candy thermometer.

Add: 1 tsp. high quality vanilla

Cook to 238^o F.

Remove from heat and pour into buttered pan. Cool.

Cut into squares and wrap individually in plastic wrap (or wax paper and twist ends.)

Options:

1. Cook to 240^o F for firmer caramel.
2. For Caramel Sauce: after adding vanilla, cook two minutes, then pour into jelly jars.

3. Cut into lengths and cover with dipping chocolate to make candy bars.  Cool in refrigerator or cool place until chocolate is solid, then wrap in plastic wrap.