Caramels (Candy)

1 14-oz. can Eagle Brand condensed milk

1 c. light corn syrup

1/4 tsp. salt

1 tsp. vanilla

1 T. butter

Combine milk, corn syrup and salt in heavy pan. Bring to a boil over medium heat, stirring constantly. Cook until candy reaches firm ball stage, 240 to 245. Remove from heat, add vanilla and butter. Blend well and pour into buttered 8-inch pan. Cool, cut and wrap in waxed paper.

Holly Hoffman (Charles)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987