These are so easy and they don't require cream. I love the texture and the taste
1 ( 14 oz) can sweetened condensed milk
1 1/2 C. light corn syrup
1 C. granulated sugar
1 C. packed brown sugar
1/2 C. butter
1/4 t. salt
Butter a cookie sheet, set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, sugars, butter and salt. Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240 degrees or soft-ball stage. Pour into prepared pan. Cool at room temperature until firm. Cut into squares, roll and wrap in waxed paper.
**Note, boil a pan of water put a thermometer and check the temperature, see what it reads at boiling. Water boils at 212F degrees at sea level, here in Utah we are at abt. 4400 feet, so our water boils at about 204 F degrees or so and the recipe calls for 240 F degrees subtract 8 from the 240 - 8 = 232 degrees is the temperature you should cook your caramels to. If you don't have access to a thermometer, rely on the cold-water test. Place a small amount of syrup to be tested in a cup of very cold water. If the syrup forms a soft ball in the water but flattens when removed, it is at the soft ball stage(234-240) and your caramels are done.
Can add 1 cup nuts- (walnuts, cashews, pecans