|B-FRIENDLY CREAMY CARAMELS||A: A||AB: A||B: OK||O: A
|A: N||AB: N||B: N||O: N||A: N||AB: N||B: N||O: N||A: A||AB: A||B: N||O: N||A: A||AB:
A||B: N||O: A||A: N||AB: N||B: N||O: A|
Line an 8x8 pan with foil and butter the foil. Set aside.
Combine sugar, syrup, and butter in a 3-qt saucepan. Bring to a boil over medium heat, stirring constantly. Then boil slowly for 4 minutes without stirring. Remove from heat and stir in condensed milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft-ball stage--at 5000 feet, where I live, this is only 228°), stirring constantly. Remove from heat and stir in vanilla.
Pour into prepared pan. Cool. Remove from pan, peel off foil, and cut into squares for eating. If desired, wrap each square in waxed paper
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