Wrapped Caramels

1 Can (14 oz) sweetened condensed milk
1 1/2 cups real butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups light corn syrup

Combine all ingredients in a large heavy pan, stirring constantly. Bring to boil over medium heat. Continue to stir candy. Cook to firm to hard ball stage (250 - 265 degrees). Test caramels by dropping a small amount of syrup in to cold water. Work candy between fingers, testing desired firmness. Candy should keep its shape.

Pour candy into a shallow, buttered, pan and allow to cool. Cut into pieces and wrap with wax paper. Store in cool place.


**Made Dec 2011 - cooked to 250 and they are way to hard....either my thermometer is wrong (which I think it is, but probably need to rely on testing the caramel in water instead of the thermometer.  Or but a new thermometer!