Lion House Caramels

This recipe is almost exact to my microwave caramels, the only difference is that this recipe takes a little more time and patience, but in the end is a little better than my microwave caramels because the consistency of the caramels are perfect. I take these caramels to all our Christmas parties, and everyone always asks for the recipe, this is for you uncle Dave. The recipe calls for 2 cubes of butter, but I have found that a little margarine makes caramels so much richer and yummier!

1 cube salted butter
1 cube margarine
1 cup packed brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
Dash of salt (and since I use salted butter, I literally mean a dash, just a tiny tiny bit barely in the palm of your hand)...then throw it in.

Butter a 13x9 pan....I use at least 2 or 3 Tbsp to butter the pan really good, this will prevent any sticking. Combine butter, margarine, sugar, corn syrup, sweetened condensed milk, and salt in a heavy sauce pan. Bring to a boil over MEDIUM heat STIRRING CONSTANTLY to firm ball stage 245 degrees. Mixture forms a ball when dropped into cold water and won't flatten when removed). This will take 15 to 20 minutes. Pour into prepared pan. Cool, then cut into squares and wrap each piece in waxed paper.

Recipe taken from Lion House Cookbook