YIELD Makes about 2-1/2 pounds or 64 caramels
|1/2||cup slivered or chopped toasted almonds (optional)|
|1||cup butter or margarine, cut into small pieces|
|1||can (14 ounces) sweetened condensed milk|
|1||cup light corn syrup|
- Line 8-inch square baking pan with foil, extending edges over sides of pan. Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
- Melt butter in heavy 2-quart saucepan over low heat. Add sweetened condensed milk, sugar and corn syrup. Stir over low heat until sugar is dissolved and mixture comes to a boil.
- Carefully clip candy thermometer to side of pan. (Do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Immediately remove from heat and stir in vanilla. Pour mixture into prepared pan. Cool completely.
- Using foil, lift caramels out of pan; remove foil. Place caramels on cutting board; cut into 1-inch squares with sharp knife. Wrap each square in plastic wrap. Store in airtight container.
Make a batch of mint cookies that will amaze and delight your friends and family with your prowess in the kitchen.
Whether you need to say "happy birthday", "congratulations", "welcome home" or anything in between, check out our cake recipes for the perfect cake for any occasion.