Ingredients Jump to Instructions ↓

  1. 1 cup dark Karo syrup

  2. 1 pound butter (NOT MARGARINE)

  3. 2 1/2 cups sugar

  4. 1 can sweetened condensed milk

  5. 1/2 teaspoon salt Candy thermometer wax paper wrappers for wrapping

Instructions Jump to Ingredients ↑

  1. Start the Karo syrup on medium low heat in a big heavy kettle until it starts to boil. Add the pound of butter and let it come up to a boil again. Add the sugar and let it come up to the boil again. Add the sweetened condensed milk and the salt and let it come up to the boil again. Boil over very low heat for about thirty minutes. It will turn a nice dark caramel color. Do not go past the soft ball stage on your candy thermometer. Pour into buttered 9x113 pan. Cool, cut and wrap the caramels in wax paper wrappers. Yield: serves 0 Notes: The amount of caramels you get is determined by the size that you cut the caramels.


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