Tried 'n' True: Make these caramels for holiday treat

By Jackie Lindley
Special to the Tribune-Star

December 21, 2007 04:52 pm

— My aunt, Eloise Nichols, always made candy over the holidays. This was one of my favorites.
Candy isn’t real hard to make. I’ve always been told that it has to be sunny to make any kind of candy. I have found that this is true. Otherwise, it will not set up. You cook forever.
Whenever Aunt Eloise went to see her grandchildren or her brothers, she always had to take her caramels. Of course, I always had to taste each batch. M-m-m good.
Caramels
1 cup margarine
2-1/4 cups brown sugar
Dash salt
1 cup light corn syrup
1 (6.5-ounce) can sweetened condensed milk
1 teaspoon vanilla
• Melt margarine in heavy 3-quart saucepan.
• Add sugar and salt, stir thoroughly.
• Stir in corn syrup and mix well.
• Gradually add milk.
• Stirring constantly, cook and stir over medium heat to a firm ball stage (245 degrees) 12 to 15 minutes.
• Remove from heat, stir in vanilla.
• Pour into a buttered 9 x 9 x 2-inch pan.
• Cool and cut into squares.
• Cut waxed paper and wrap each caramel.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.