Take your caramel to the next level with a touch of finishing salt, try one of our favorites.

Caramel Candies

This recipe has been in our family for years.  Chris loved it as a teenager, but kept throwing the recipe away because it was too hard to resist eating too many.  Whenever she got that yearning to make caramels again she would have to call Mom and beg her to share the recipe again.  Definitely use this recipe if you are making the turtles and want them to be unforgettable.

• 2 cups Karo light syrup
• 2 cups white sugar
• 1 can Eagle Brand condensed milk
• ¼  pound butter (one cube)
• 
  

1. Melt butter in heavy saucepan. 
2.  Add sugar and salt; stir thoroughly.  Stir in corn syrup and mix well. 
3.  Gradually add in condensed milk. Cook and stir constantly until mixture reaches between  238-245 degrees to medium or firm ball stage.  The longer you cook it the firmer the caramels will be--you make them the way you like them.  To test the consistency, drop a pea-size  in a glass of cold water and see how firm it is as it cools.
4. Add up to 1 cup nuts if you want to but we NEVER do.
5. Pour into Pam sprayed or greased cookie sheet with sides.  Let cool and firm up.  
6. Tip out of pan and cut to serving size. Wrap in plastic cling wrapping and share with friends.  
7. Use these caramels to make  the turtle candies recipe.