Caramels                                                                            Julie Berken

1 lb. butter

2 lb. bag of brown sugar

1 can sweetened condensed milk

15 oz. jar light karo syrup

Cook until candy thermometer reaches 245 degrees. Temperature may depend on thermometer. Constantly stir with wooden spoon. Pour into jelly roll pan that is sprayed with Pam. You can put chopped nuts in pan before pouring caramel into pan. Cool on counter. Pan will be hot. Peel caramels out of pan and cut with pizza slicer. Fold or roll in wax paper squares.