1 can (14 oz.) sweetened condensed milk
1 1/2 cups real butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups light corn syrup

Combine all ingredients in a large heavy pan. Stirring constantly, bring to a boil over medium heat. Continue to stir candy, and depending upon the final use of the caramel, cook to the following stages:


cook to a crack stage (about 275 – 290 degrees F). Test the crack stage by dropping a small amount of candy into cold water, a faint crack sound may be heard. Pour into prepared sucker molds and allow to cool completely before trying to un-mold. Makes approximately 48 suckers (depending upon size).
Wrapped Caramels

cook to firm to hard ball stage (about 250-265 degrees F). Test caramels by dropping a small amount of syrup into cold water. Work candy between the fingers, testing desired firmness, candy should keep its shape. Pour candy into a shallow buttered pan and allow to cool. Cut into bite size pieces, wrap individual pieces in wax paper, store in cool location.

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