First a few caveats- brown sugar always seems to have tiny to not so tiny lumps in it. I put the measured brown sugar in a big bowl and sift thru it with my fingers until I get all those lumps out. They can play havoc with the candy setting up. Also watch for lumps while cooking the candy- fish them out with the spoon. And use a wooden spoon so you don't burn your fingers- candy gets HOT!
Second, I only use Karo brand light corn syrup. It cost more, but every off brand that I've found has water as one of the first few ingredients. Karo doesn't list water, so I don't chance the cheaper brands. My candy is worth the extra dollar or so.
I only use butter- not margarine. My candy is worth that, too. And it has sooooo many calories what does it matter??? LOL
Boil a pan of water and check your candy thermometer. It should read 212 degrees when the water is rapidly boiling. (Mine read 216!). If it reads high or low, adjust the temperature when cooking the candy. If it's humid, cook the candy to 1 or 2 degrees hotter than the recipe calls for. Watch carefully as you get close to being done- candy tends to stay at one temp for a while then rise quickly for a few degrees.
Be sure to use sweetened condensed milk and not plain evaporated/condensed milk- there's a BIG difference in the two.
I make one batch with light brown sugar and put chopped walnuts in it just before I pour it into the pan. The next batch is made with dark brown sugar and the third is made with light brown sugar and the chocolate added as explained in the recipe. YUMMY!!!!!
I use Glad Cling Wrap cut into squares of about 3X3 in. That's the most time consuming and bothersome part of making caramels- cutting the plastic wrap and wrapping them!
Okay- here it is:
CARAMELS
1 cup butter or margarine 1 16 oz. package (2-1/4 cups packed) brown sugar Dash salt 1 cup light corn syrup 1 14 oz. can sweetened condensed milk 1 teaspoon vanilla1 cup chopped walnuts (optional)
2 squares (2 oz.) unsweetened chocolate- chopped (optional)Lightly butter 9X9X2 in. square pan. Set aside.
Melt the 1 c. butter or margarine in a heavy 3 qt. saucepan. Add brown sugar and salt, stir thoroughly. Stir in corn syrup.
Gradually add the sweetened condensed milk stirring constantly but gently. (Then add chopped chocolate if using.)
Clip candy thermometer to the side of the pan- do not let the bulb touch the bottom of the pan. Cook and stir (occasionally) over medium heat to 245 degrees- firm ball stage. This will take 12 to 15 min.
Remove from heat- stir in vanilla (and walnuts if using). Pour into buttered pan. It will cool more evenly if placed on a wire rack with air circulation.
When cooled, cut into squares (dip knife into water between cuts if necessary) and wrap. Makes about 2-1/2 lbs.