Went to my December machine knitting meeting and Ellen gave us a cute container with caramels in it. I had one the minute I got to my car. It was so good and I knew my daughter would love one. I called her to tell her I had them, so I wouldn't eat them all before I got home. She too loved the buttery homemade taste of these caramels. I asked Ellen if I could have the recipe and she said, "Of course." I named the recipe after her. I do that when someone gives me a recipe that's going to be around for a while. That way I can think about the person who gave it to me when I make it.
1 cup butter
1 pound (2 ¼ cups) brown sugar
Dash of salt
1 cup light corn syrup
1 15-ounce can sweetened condensed milk
1 teaspoon vanilla
Melt butter in heavy 3-quart saucepan. Add sugar, and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (245 degrees), takes 20 to 25 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9x2 inch pan. Cool and cut into squares. Makes about 2 ½ pounds.
Very easy recipe. One special piece of cooking equipment needed. A candy thermometer. My can of Eagle Brand Sweetened Condensed Milk was 14 oz. Typo or did they use to be 15 oz? 14 worked fine.
13 hours ago