1 cup butter
1 cup light brown sugar
1 dash of salt
1 cup light corn syrup
1 15 oz. can sweetened condensed milk
Heavily butter bottom and sides 9x13 backing pan. Melt butter on low. Add in all other ingredients one at a time until each is thoroughly mixed in. After all ingredients are added boil on medium until temp reaches 245degrees F. The temp really does make a huge difference in the consistency and texture when the candy is cooled! Cool in fridge for at least 1 hour before cutting. Wrap in squares of wax paper and enjoy!
A not so yummy looking picture of the caramels in progress... about 4 hours of cooking, cooling, cutting and wrapping.
Well worth the wait!
~Ashley
Hi Ashley, thanks for the kind comment on my blog post and I'm glad to see you signed up for this round of U-Stamp. There are some great project this go round! Hollar if you have any questions! Oh, and those carmels really look good and what a cute little basket to keep them in. ( : Have a great day!
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