Caramels

Elaine Schofield
Lakeview 1st Ward

1 cup butter
1 1/2 cups white corn syrup
2 cups sugar
1 can sweetened condensed milk

Melt butter in a large, heavy saucepan. Add corn syrup then carefully add sugar, stirring so that you do not get sugar crystals on the sides of the pan. Bring to a full boil then turn the heat down to medium. Gradually add the sweetened condensed milk, stirring constantly. Continue stirring until the mixture reaches 232 degrees (Lakeview, Utah altitude). This is just a few degrees above soft ball. Pour immediately into a buttered 9x9x2 inch pan (9x13 works as well). Cool then cut into squares and wrap in waxed paper.

Variations:
*substitute 1 cup of brown sugar for one of the cups of white sugar
*add 2 squares of baking chocolate when adding sugar to make chocolate caramels
*add 2 teaspoon anise extract and 2 Tablespoons black paste food coloring when the caramels are cooked to make licorice caramels.

If thermometer in water boils at less than 212 subtract difference from recipe. Soft ball is 228 degrees in Lakeview.