Milk Caramels

2 cups sugar

1 cup light corn syrup

3 cups milk

¼ cup butter

½ tsp. salt

1 tsp. vanilla

Heat sugar and syrup in one cup of milk, stirring into dissolved. Then, cook stirring frequently until solution reaches 246° - 248° (firm ball). Slowly add second cup milk and repeat the cooking process. Add final cup of milk, butter, and salt and cook to 246 - 255° or until a ball tested in cold water is of the firmness desired in the finished caramel.

Remove from heat, add vanilla, and pour at once into a buttered pan. Marking in squares when cool.

Notes: This is the recipe Dad used for non-dipped caramels.

The recipe Dad based this on had a different final step. “Add ½ cup chopped pecans, black walnuts, or coconut. Shape into roll 1 ½ inches in diameter, roll in chopped nuts and cut in ½ inch slices.” I am not sure whether it means to add the nuts and/or coconut and then roll it in more of the same or if you simply roll the caramel log in nuts or coconut.