Here is a break from the coupon adventure for a recipe that has been requested that I post (Hi Sue!):
This recipe was introduced to me through my husband's Grandma.
1 lb (4 sticks) butter
2 lbs light brown sugar (1 bag)
2 cups white Karo syrup
1 can sweetened condensed milk
Butter a 9x13 inch pan (or a long cookie sheet with at least an inch high edge.
Melt the first two ingredients in a heavy kettle (needs to be deep because it bubbles up).
Add 2 cups light corn syrup and sweetened condensed milk.
Cook until candy thermometer reads 245 degrees F. (do not go below 240 or above 250 degrees)
Carefully pour mixture into buttered pan. Cool mixture in the refrigerator.
Take out 30 minutes before cutting, Wrap in waxed paper.
Tips to take into consideration: It takes a few makings to figure out your stove and how much to heat these caramels to. The candy thermometer is very important because it is your key to either caramel sauce or hard HARD caramels.
This recipes does make roughly 250-275 caramels depending on how big you wrap them. You should keep that in mind when you see how much butter and sugar is in this recipe.
I love this recipe. When I need to wrap these I put a movie on, and sit at the table and wrap, wrap, wrap (and try very hard to not eat them all.)