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Caramels

1 1/3 cups sweetened condensed milk
1 1/3 cups brown sugar, packed
1 1/3 cups granulated sugar
1 1/3 cups light corn syrup
1 1/3 cups butter or margarine

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine all ingredients in large heavy saucepan. Cook, stirring occasionally, to between soft ball and firm ball stage (approximately 250*F / 120*C).
3. Pour into prepared pan and set aside to cool at room temperature.
4. Remove candy from pan and peel away waxed paper or foil and cut into squares. Wrap pieces individually in waxed paper or plastic wrap.

Makes about 4 pounds.

Variation: Layer toasted chopped nuts on bottom of pan and pour caramel mixture over.