The Rednecks Best Caramels Food

THE REDNECK'S BEST CARAMELS

Steps:

• Butter a square pan and line it with foil. Butter the foil as well.
• Combine ingredients in a heavy pan except vanilla. Cook over medium heat, stirring constantly until mixture reaches 248 degrees on a candy thermometer.
• Remove from heat and stir in vanilla. Pour into the pan and set on a wire rack. Cool completely. Turn out and cut into squares and wrap in waxed paper.
• For caramel apples: Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples and sit them on buttered waxed paper. I tried parchment paper and it didn't work as well as I'd hoped. I always eat any excess caramel with a spoon~a yummy treat for the hard-working chef!

BETTY CROCKER CARAMELS

Steps:

• Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
• Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.
• Cook about 35 minutes, stirring frequently, to just under (about 3 degrees)soft ball on a candy thermometer.
• For chewier caramels, cook until soft ball.
• Immediately pour/spread in baking dish.
• Cool completely, about 2 hours.
• Cut into 8 X 8 rows (or desired size), using kitchen scissors or sharp knife.
• Wrap individually in waxed paper or plastic wrap.
• Store wrapped candies in airtight container at room temperature.