1 can sweetened condensed milk
1 1/2 cups real butter
1 1/2 cups light corn syrup
1 1/2 cups white sugar
1 1/2 cups brown sugar
Line 9x13 pan with foil and butter bottom and sides to prevent sticking.
Combine ingredients in heavy 3 quart saucepan. Cook over medium heat, stirring constantly. When mixture comes to a boil, wipe down sugar crystals from sides of pan. Insert candy thermometer. Cook until firm/hard ball stage 248 to 250 degrees.
Pour mixture in prepared pan.
Let cool completely. Invert on cutting board and cut into 1 inch squares. Wrap and twist with wax paper. Store in cool place. Makes 96 caramels.
Recipe Source: Becky Low, Dairy Farmers of Utah