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1 c. oleo 2 1/4 c. brown sugar, firmly packed dash of salt 1 c. light corn syrup 1 can sweetened condensed milk 1 tsp. vanilla Melt oleo in 3-quart heavy saucepan. Add sugar and salt. Stir well. Blend in corn syrup. Add milk, stirring constantly. Cook and stir to 245 degrees on a candy thermometer. Stir in vanilla and pour into a buttered 9 x 9 x 2-inch square pan. Cool. Cut and wrap. To make chocolate caramels, add 2 ounces unsweetened chocolate after adding the milk. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |