Entertain the kids this summer with caramels straight from the kitchen!
- 2 sticks butter
- 2 1/4 c. brown sugar
- 1/8 tsp. salt
- 1 c. light corn syrup
- 15-oz. can sweetened condensed milk
- 2 c. pecan pieces
- 1 tsp. vanilla
Butter a 9-inch square pan. In saucepan heat butter, brown sugar and salt. Add corn syrup and stir well. Add milk slowly. Cook, stirring constantly until candy thermometer registers 245 degrees (12 to 15 minutes). Add pecans and stir. Remove from heat and stir in vanilla. Pour into prepared pan. When cool, cut into squares and wrap in Saran. Makes about 2 1/2 pounds.