Maa's Caramels
| 1 lb light brown sugar 1 can Eagle brand milk 1 cup Karo syrup, dark brown 1/2 lb butter 1/2 t salt 1/2 t vanilla |
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Put first four ingredients in a big, heavy pan - let come to a boil, stirring constantly. You should use a candy thermometer and boil the candy until the FIRM ball stage - 244 degrees. I usually set the timer for 22 min. Sometimes it takes 19 minutes to get there, sometimes it takes 25 minutes. How rapidly you boil the caramels will determine the length of time. Add vanilla and salt and pour into buttered pan. Cool, cut into squares and wrap in waxed paper.
Mom's notes: Use light brown sugar and dark Karo syrup . Be sure you don't get Karo pancake syrup, which also looks dark. I make double batches, poured into two 9 x 13 inch pans and that may alter the timing some. If it is done to the right consistency, you should be able to cut a 9 inch strip, hold it up, and snip pieces off with scissors. (This recipe was corrected 12/26/2010)
Suzy Kjellberg's notes, added 12/2019: I have noticed that for some reason, the time can vary consistently (“ vary consistently?”) so I really go by temperature. I have also found that the faster it boils, the harder the caramels. I will admit to there always being an element of surprise whether they will be on the chewier or the harder and therefore pleasant to such side. My friends and family like both, so it’s always a bit of a mystery. I pour it into aluminum foil pans that I can peel off. Finally, we’ve altered the recipe by sprinkling kosher salt on the top! Getting FANCY!