Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

I found this recipe here but changed to nonfat milk. Since reduced fat margarines don't make that big a difference in fat content and butter is so important for flavor, I left the butter as is. This is an experimental work for me. The original author did not specify the size of the pan, so I'm guessing a 13x9 for small cubes of caramel.

Directions

  1. In a heavy saucepan, combine sugar, syrup and 1 cup milk.
  2. Cook over medium heat, stirring constantly, until the sugar dissolves.
  3. Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
  4. Slowly add second cup of milk and continue to cook to firm ball stage.
  5. Slowly add third cup of milk, butter and salt.
  6. Cook to firm ball stage and remove from heat.
  7. Immediately pour into buttered pan.
  8. Let cool completely before cutting to pieces with a sharp, wet knife.

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