Tuesday, December 1, 2009

Butterscotch Caramel Candies

Here's another candy recipe from our catalog. If it sounds good to you, you'll love the candle.

¾ c sweetened condensed milk
2 c packed light brown sugar
1 c butter
½ tsp salt
1 c dark corn syrup
1 tsp vanilla extract

Cook all ingredients except vanilla to 240°. Add vanilla extract and cook
to 246°. Pour into a buttered tin 1 inch deep. Cut when cool and serve.