Serves: 5
Total Calories: 1,113
Yield: 6 1/2 dozen
Melt butter in a heavy saucepan over low heat; add sugar and salt, mixing well. Stir in corn syrup. Gradually add condensed milk, stirring constantly. Cook and stir over medium heat for about 12 to 15 minutes, until mixture reaches the firm-ball stage, or 244 to 249 degrees on a candy thermometer. Remove from heat; stir in vanilla. Pour into a buttered 9"x9" baking pan. Cool; cut into squares. Wrap in squares of wax paper, twisting at ends.
This Ruth's Caramels recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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