Tom’s Caramels

Tom's Caramels

1 c. (1/2 lb.) Imperial margarine (melted)

2 1/4 c. GV brown sugar

dash salt

1 c. Karo light corn syrup

1  14 oz. can GV sweetened condensed milk

1 tsp. vanilla

1 c. pecans, finely chopped

1/2 box of 250 Norpro 6" Wax Paper Squares

In a metal 3 quart sauce pan that is not non-stick:

• Add sugar and salt to melted margarine and stir thoroughly.
• Stir in corn syrup mixing well.
• Gradually add sweetened condensed milk, stirring constantly, until mixed then add more.
• Cook and stir in corners, edges, and middle of pan. Keep the liquid moving without adding too many air bubbles.
• Remove from heat at 243 degrees (approx 20-30 min).
• Quickly stir in vanilla and add pecans stirring thoroughly.
• Pour and spread into silicone caramel molds and cool.
• Cut 6" wax paper squares in half, remove caramels from molds, and wrap caramels in wax paper.

Makes 120 rectangles.