CARAMEL CANDY 
1 lb. butter
2 lbs. brown sugar
2 cans Eagle Brand sweetened, condensed milk
1 bottle light karo syrup (2 cups)
2 tsp. vanilla

Mix all ingredients except milk and vanilla. Bring to a boil, remove from heat and add milk. Boil, using a candy thermometer, to 240 degrees, 15 to 20 minutes. Add vanilla and pour into greased 8 inch square cake pans. Mixture should be 1/4 to 1/2 inch thick in the pan. Cool, cut into 3/4 x 1 1/2 inch pieces, or smaller if desired. Wrap in wax paper, twist ends of paper like a candy kiss.

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