Jane Puffer's Caramels Recipe
1 C. light brown sugar
1 C. granulated sugar
1 C. light corn syrup
1 can Eagle Brand sweetened condensed milk
1/2 C. margarine or butter
2/3 C. thin cream (half milk and half cream)
2 t. vanilla
Nuts - optional
In large pan, boil all ingredients except vanilla to hard-ball stage (250� F.) on candy thermometer, stirring constantly. Be sure to boil over medium heat, because mixture will scorch. Add vanilla.
Pour into greased 9 x 9-inch pan. Allow to set 4 hours.
Cut in 1-inch pieces and wrap in waxed paper.
Recipe By : Yankee Magazine - October 1985
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