| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Easy Caramels

2 cups light corn syrup
1 (1-pound) box brown sugar (2 1/4 cups)
1 (14-ounce) can sweetened condensed milk
1 cup butter
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine all ingredients, except nuts, in a large heavy saucepan. Bring to a boil, stirring constantly, and cook to the soft ball stage (240*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat and stir in nuts.
3. Pour into prepared pan and let cool at room temperature. Invert pan; peel off waxed paper and cut into small pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.

Makes about 3 pounds candy.