I made a batch of my mom's easy caramels for Christmas this year and when I went to cut them up to wrap them, I couldn't even get a knife into them so I pitched them to the sows. I think my candy thermometer had gotten submerged in water and therefore it doesn't work properly (of course I didn't realize this until after the fact). Anyway, I bought another candy thermometer but also decided to try a different caramel recipe.
2 sticks margarine
2 c. light corn syrup
2 c. sugar
2 cans (15 oz. each) sweetened condensed milk
1/2 c. sifted flour
1 t. vanilla
In a heavy saucepan; melt butter. Add syrup and sugar. Boil for 5 minutes over medium heat stirring constantly. Add 1 1/2 cans of milk. Mix flour thoroughly with remaining milk, then add to syrup/sugar mixture. Boil until mixture darkens and forms a medium hard ball (240*). Stir constantly or mixture will stick. Add vanilla and pour into buttered 9x13x2" pan. Allow to cool. Cut into 1 inch pieces with a sharp, buttered knife. Optional: Dip in chocolate or drizzle chocolate over the top. Wrap in wax paper.
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