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Grandma’s Caramels 12:17pm
For all of you who want my secret caramel recipe, it’s yours now. Love, Beth

Grandma’s Caramels

3 cups sugar
3 cups white Karo syrup
1.5 teaspoon salt
3/4 cup butter
3 cups condensed milk (non-fat or skim will not work)
3 teaspoons vanilla

Boil sugar, salt and corn syrup to a thick syrup, then add butter and keep boiling, stirring all the while. Slowly add condensed milk and keep stirring. Cook to firm ball stage, precisely 240 degrees F. I recommend use of a digital candy thermometer. Turn off heat and add vanilla. Pour into a heavily buttered cookie sheet or 13- x 19-inch pan. Cool, but cut grid in early for easier cutting. Using a sharp knife or scissors and a lot of muscle cut into 1 inch pieces. Wrap in wax paper squares and twist up the ends.