Robyn's Caramels

Robyn's Caramels

Use: heavy sauce pan, wooden spoon, candy thermometer, ice water in cup for testing, have flavoring and color ready at your side to mix in, and parchment paper in pan.

In a large heavy saucepan, mix together:
2 squares real Melted butter (salted)
2 cups sugar
1 1/2 cups light corn syrup

Combine and then turn on burner to high stirring slowly until mixture comes to a boil. Once mixture is boiling, turn burner down to medium heat and add one can of sweetened condensed milk. Continue cooking and slowly stirring occasionally until mixture returns to a boil. Once it starts boiling turn burner to medium low heat. Cook until it reaches the softball stage. Stir occasionally.
Test in ice water to make sure it is in the soft ball stage. (This will usually take about 30 minutes)

Take off stove and add any of the following, if desired:
1 tsp. vanilla
1 tsp. vanilla and 1 cup pecans that have been warmed in the oven
1 or 2 tsp any candy flavoring (cinnamon, butter rum, lemon, cherry...)
1 Tbsp. coco (will taste like tootsie rolls)
Candy coloring paste or jell

Stir in fast and off of the heat.

Pour caramel into 9x13 cake pan that has been lined with parchment paper. After it has cooled a little, cover it with plastic wrap. Next day cut into 1 inch pieces and wrap in parchment paper candy wrappers.