5 pounds<\/p>\n
1 lb. butter
\n2 lbs. brown sugar
\n1\/4 teaspoon salt
\n16 oz. Light Karo syrup
\n2 (15-oz.) cans Eagle Brand Sweetened condensed milk
\n1 tablespoon Vanilla extract <\/p>\n
Melt butter in a heavy 6-quart pan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly. Cook over a medium heat until it reaches the firm ball stage (245 degrees). Remove from heat, stir in vanilla. Pour into a well buttered 11” x 18” jellyroll pan. Cool, cut, and wrap in wax paper squares. <\/p>\n
CHECK YOUR THERMOMETER before you start to make the caramels, by placing it in boiling water for a few minutes. It should register at 212 degrees, if it doesn’t then add or subtract accordingly. <\/p>\n
I use a non-stick jelly roll pan and then when the caramel is cool I turn it out on a huge board and cut it. I also get the special wax paper squares from Sweet Celebrations, see page 132 of their catalog Item B. It is a heavy duty, double sided wax paper that is already cut and comes in different colors. See: http:\/\/www.sweetc.com\/Cat\/Set13\/pr132lg.htm<\/p>\n","protected":false},"excerpt":{"rendered":"
5 pounds 1 lb. butter 2 lbs. brown sugar 1\/4 teaspoon salt 16 oz. Light Karo syrup 2 (15-oz.) cans Eagle Brand Sweetened condensed milk 1 tablespoon Vanilla extract Melt butter in a heavy 6-quart pan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly. Cook over a … <\/p>\n