Buttery Caramels

Buttery Caramels

Ingredients

  1. ½ cup (1 stick) Danish Creamery Butter
  2. 1½ cup sugar
  3. 1 cup corn syrup
  4. 1 ⅓ cups (one 14 oz. can) sweetened condensed milk

Directions

  1. Step 1

    Prepare 9-inch square pan by lightly buttering it or lining with parchment paper.

  2. Step 2

    In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly.

  3. Step 3

    Cook over medium heat, mixture will caramelize to a golden brown and come to a boil.

  4. Step 4

    Clip on candy thermometer and continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).

  5. Step 5

    Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling.

  6. Step 6

    Turn candy out of pan and cut into ¾ inch squares.

  7. Step 7

    Wrap individual pieces in 2¾" to 3" squares of waxed paper.

  8. Step 8

    Store in an airtight container.

Note: Do Not Use waxed paper, plastic wrap or foil to line the pan. Foil adheres to toffee and is difficult to remove; waxed paper and plastic and plastic wrap will not withstand the heat of the candy.

Source: Challenge Home Economist

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