Amish Caramels

2 c. sugar
1 c. brown sugar
1 c. light corn syrup
1 c. heavy cream
1 c. milk
1 c. butter

Place all in a heavy sauce pan. Cook to firm ball stage on a candy thermometer. Remove from heat, add 1-1/4 tsp. vanilla. Pour into a greased 8” square pan. Cool. When firm, turn onto a board and cut caramels with a knife or shears. Wrap squares in wax paper
individually.

Recipe Submitted by Barb Orbeck, St. Martin, MN

up arrow