CREAM CARAMELS
2 cups sugar
2 cups corn syrup
½ cup butter
¼ tsp. salt
2 cups Carnation Milk
1 tsp. vanilla
Cook sugar, syrup, salt, and butter until the mixture reaches a clear, thick consistency. Stir in gradually the Carnation Milk. Cook until it forms a firm ball in cold water (240°F), stirring constantly to prevent sticking. Add vanilla and pour into buttered pans. When cold remove from pan and lay on an oiled bread board. With a long sharp knife and using a saw-like motion cut into inch cubes. Wrap each piece in waxed paper.
