Nonstick cooking spray
1 cup butter
1 pkg (16-oz) light brown sugar
1 can (14-oz) sweetened condensed milk
1 cup light corn syrup
Line an 8-inch square baking pan with foil, extending foil over the edges of pan. Generously coat foil with cooking spray; set aside.
Melt butter in a 3-quart saucepan over low heat. Stir in the brown sugar, milk, and corn syrup until smooth. Bring mixture to a boil and cook over medium heat, stirring often, until a candy thermometer reads 235 degrees.
Remove pan from heat and stir by hand for 1 minute or until the mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
Lift foil and caramel out of the pan and onto a cutting board. Cut into 1-inch pieces using a buttered knife.
Wrap each piece of caramel in plastic wrap.
Yield: 64 caramels
1 pkg (16-oz) light brown sugar
1 can (14-oz) sweetened condensed milk
1 cup light corn syrup
Line an 8-inch square baking pan with foil, extending foil over the edges of pan. Generously coat foil with cooking spray; set aside.
Melt butter in a 3-quart saucepan over low heat. Stir in the brown sugar, milk, and corn syrup until smooth. Bring mixture to a boil and cook over medium heat, stirring often, until a candy thermometer reads 235 degrees.
Remove pan from heat and stir by hand for 1 minute or until the mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.
Lift foil and caramel out of the pan and onto a cutting board. Cut into 1-inch pieces using a buttered knife.
Wrap each piece of caramel in plastic wrap.
Yield: 64 caramels
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