MICK'S CARAMEL RECIPE

INGREDIENTS:

YOU NEED A CANDY THERMOMETER!

1 CUP (2 STICKS) BUTTER. (MARGARINE WORKS, BUT ISN'T AS GOOD AS REAL BUTTER).

2-1/4 CUPS (ONE POUND) BROWN SUGAR

1/4 TEASPOON SALT

1 CUP LIGHT CORN SYRUP

1 CAN (14 OR 15 OUNCES) SWEETENED CONDENSED MILK

1 TEASPOON VANILLA

WHAT TO DO WITH ALL THAT STUFF:

FIRST, USE A BIT OF THE STICK OF BUTTER TO LIGHTLY GREASE THE PAN YOU WILL BE POURING THIS MESS INTO.

MELT BUTTER, STIR IN BROWN SUGAR AND SALT, STIR IN CORN SYRUP, GRADUALLY ADD MILK, STIRRING CONSTANTLY.

COOK AND STIR OVER MEDIUM HEAT UNTIL CANDY REACHES FIRM BALL (245 DEGREES ON CANDY THERMOMETER PER THE RECIPIE, ACTUALLY 247 ON MY THERMOMETER IS BEST)

*** DO PAY ATTENTION, TOO HOT AND IT TURNS OUT ALMOST TOO HARD TO CUT WITH A CHAINSAW - TOO COOL AND IT'S GOOEY***INCREASE THE HEAT GRADUALLY, WATCHING THE THERMOMETER. IF COOK GETS TOO HOT, REMOVE CLOTHES.

REMOVE FROM HEAT, STIR IN VANILLA.

POUR INTO WELL-BUTTERED 9x9 INCH PAN, OR THEREABOUTS, I THINK MINE IS LIKE 9X12.

CUT AND WRAP AFTER FULLY COOL. WAX PAPER SQUARES MAKE PRETTY GOOD WRAPPING PAPER IF YOU DON'T WANT TO BUY THE GOOD STUFF BUT MAID OF SCANDANAVIA SELLS FINE WRAPPERS.

YOU CAN MAKE A DOUBLE BATCH, BUT DON'T TRY TO CRAM IT IN A 9X9 INCH PAN. 11"X17"X 1-INCH DEEP IS GOOD FOR A DOUBLE BATCH. ACTUALLY, WHEN IT COMES TIME TO CUT AND WRAP, YOU'LL PROBABLY BE SORRY YOU MADE A DOUBLE BATCH.

HELPFUL HINTS: 48 TSP = I CUP (I FORGOT WHY THAT'S HELPFUL).

I USE AN OLD ALUMINUM PRESSURE COOKER WITH THE PRESSURE VALVE BLOWN OUT OF THE LID (THAT WAS A FUN THING) WHICH IS THE SAME ONE I USE TO MAKE POPCORN. BUT YOU DON'T USE THE LID FOR CARAMELS.

THIS STUFF WILL TAKE SOMETHING LIKE 1 HOUR FROM START UNTIL YOU POUR IT INTO THE PAN.

PLAN ON LETTING IT SIT OVERNIGHT TO COOL BEFORE TRYING TO CUT!!!