Thursday, December 2, 2010


(from the old Lion House Christmas Cookbook, which is out of print)

1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
dash of salt

Combine ingredients in heavy pan. Bring to boil over medium-low heat, stirring constantly (because it can burn quickly), until temperature reaches soft-ball stage on a candy thermometer, or tests to the right "chewiness" in the cold water test*. It takes 20 minutes or more to be done. (*Cold water test - Drop a tiny bit of the caramel mixture into a glass or small bowl of cold water. Form it into a little ball and taste it to see if it's the consistency you like.) Pour into buttered 7x11 or 9x9 pan. Cool, cut into squares, and wrap in squares of wax paper. Makes about 75 pieces.

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