Christmas Caramels

1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
dash of salt

Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook till soft ball forms in cold water (about 15 minutes). Pour into buttered 7x11 inch pan. Cool, then cut into squares and wrap each piece in wax paper. Makes about 75 pieces of candy.

These are a Christmas tradition in our home. Actually we make them occasionally during the year but ALWAYS at Christmas. I don’t get in a hurry when I make these. I usually cook the caramels in the morning then put them in the fridge to set up. Then later on I take them out, turn them upside down on a cutting board to get them out of the pan. Then when they come to room temp, cut them into squares. Separate the squares in a jelly roll pan or a thin cutting board and return to the fridge. They wrap so much easier when they are cold. I tear the waxed paper in about 4 inch strips then cut each strip into 3 pieces. I know it sounds like a lot of work but if you don’t do it all at once, it doesn’t seem like a lot of work:). And the end result makes it worth it! Colby loves to help me with these and that makes the time go by really fast!