zxcvbob , if that's their real name, wrote:

You use store-bought caramels? Shouldn't you start with making a few
pounds of homemade caramel?

BEG Here's a wonderful recipe for homemade caramels. You wind up
standing at the stove, stirring for awhile, but if your back and arm can
handle it, the work is well worthwhile.

* Exported from MasterCook *

Vanilla Caramels

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sticks melted butter
2 pounds brown sugar
3/4 cup light corn syrup
2 cans sweetened condensed milk

1. Combine first three ingredients in large saucepan.
2. Gradually add sweetened condensed milk.
3. Cook, stirring constantly, for about 30 minutes, until the syrup
reaches, 245F, or the Firm Ball Stage: (Drop a little of this syrup in
cold water and it will form a firm ball, one that won’t flatten when you
take it out of the water, but remains malleable and will flatten when
squeezed.)
4. Add 1-2 teaspoons vanilla.
5. Pour into buttered, waxed paper lined jelly roll pan.
6. Allow to set for 4-5 hours.
7. Tip onto waxed paper. Cut into squares and wrap each in waxed paper.


- - - - - - - - - - - - - - - - - - -

Per serving: 9323 Calories (kcal); 421g Total Fat; (39% calories from fat);
52g Protein; 1405g Carbohydrate; 1201mg Cholesterol; 5176mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 84 1/2
Fat; 92 1/2 Other Carbohydrates

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(http://www.exploratorium.edu/cooking...ar-stages.html)