I'm a culinary student, and I have to do a presentation about sugar, and I decided to make some caramels. Does anyone out there have any tips/ tricks, or a really good recipe? I hate pulling random recipes off of the internet, when I don't know if they're going to taste good. Thank you so much!
~Beth 
martha stewart has a good carmel recipe on her site - goodluck
diana
I make awsome caramels at the holidays--DH eats them by the handful! I wrap them (what's left) in wax paper with little twisted ends; they make great gifts!
I can get the recipe if you haven't found one by now...let me know.
I would love if you shared it. TIA [email protected]
Tried and true here with this one.... 
1 c butter
16 oz brown sugar
1 c white corn syrup
14 oz sweetened condensed milk
1 tsp vanilla
dash salt
Melt butter in heavy saucepan, add sugar and dash of salt, stir until melted. Add corn syrup, slowly add in milk. Cook to 245, no less! Turn off heat and add vanilla. Pour into a well buttered pan (I use a glass baking dish). The cooking part takes around 30 minutes, so don't get in a hurry. The only time I ever had a problem with this was when I got rushed and didn't let it cook fully. Anyway, very rich and delicious!
Found it!
2 cups sugar
1/2 cup butter
2 cups half and half (or 1 c milk, 1 c cream)
3/4 cup light corn syrup
Butter square 8 x 8 x 2 pan. Heat sugar, butter, 1 cup of half and half, and corn syrup to boiling in 3-qt pan over medium heat, stirring constantly. Stir in remaining half and half. Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer (firm ball stage). Immediate spread in pan and cool. Cut into 1" squares. 64 candies. 65 calories each.
Thank you so much everyone. Well, I'm off to the kitchen to try some of these great recipes!!
~Beth
(ps, diana- GO MICHIGAN! heehee)
This is a fabulous recipe I've used for years. The result is a chewy, buttery, fabulous caramel.
4 C granulated sugar
2 C dark karo syrup
1 c milk
1/2 pint whipping cream
1/4 pound butter
1 large can carnation milk
1/4 t salt
1 T vanilla
Put in a LARGE pan (I'm talking the biggest pan you have, that 4 quart saucepan won't cut it):
Sugar, karo, milk, cream, butter, salt. stir and cook. Whn it begins to boil, *slowly* pour in the carnation milk while stirring.
Stir throughout the entire cooking process. Be sure to scrape sides and bottom often.
Cook to firm ball stage (245-248 F).
Take of stove. Add vanilla Pour in a buttered pan to cool.
When cooled, cut in strips with knife. Use utility scissors to cut off bite sized pices. Wrap in squares of waxed paper.
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