14 oz. can sweet condensed milk
2 cups granulated sugar
1 cup unsalted butter, plus extra for greasing pan
1/2 tsp salt
1 1/2 cup light corn syrup
Generously grease a 9 x 13-inch glass baking dish with butter.
Combine all of the ingredients in a medium heavy saucepan. Cook on medium high heat, stirring constantly, until the mixture reads 240 F on a candy thermometer. Remove from heat and pour into the prepared baking dish.
Let cool completely and then cut into desired size. Wrap in wax paper for individual candies. Store in an airtight container.
I have trouble finding light corn syrup here. Do you think English golden syrup would work? I am inclined to try it.
Yes I think that will work, and it could make them more tasty than the caramels made with corn syrup.
I got to thinking and packages are much easier and cheaper to send overseas. I’ve had computer parts shipped here from China. Perhaps we can work out a deal for me to ship you some corn syrup. It keeps well in the pantry because my wife has used it when a year old when making peanut brittle.
Thank you, Pickman, for your kind offer, but I have some American friends who come here twice a year, so I can get them to bring it for me. They will be here after Christmas and I was hoping to make these caramels for Christmas. I think you are right that the golden syrup would be tastier.