Butterscotch Caramels
3/4 c. condensed milk
2 c. light brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°.
Pour into buttered tin 1" deep.
Press nuts into candy if desired. Cut when cool
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment