Buttery Caramels

Ingredients

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

Directions

Prepare 9-inch square pan by lightly buttering it or lining with parchment paper*. In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly. Cook over medium heat, Mixture will caramelize to a golden brown and come to a boil. 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). Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling. Turn candy out of pan and cut into ¾ inch squares. Wrap individual pieces in 2¾" to 3" squares of waxed paper. Store in an airtight container.Yield: 144 pieces* 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 Package recipe developed by Challenge Home Economist.