LOVE LOVE LOVE THESE!

I would never turn my nose up at chocolate, but I must confess I would pick caramel over chocolate any day.  I love caramel.  This is one of those recipes I won't let myself make unless I have someone to give it to.  If it's left with me I will just keep eating it until it's all gone... I can't help myself.  :) These also make a great little gift when put in a decorative container.  I make this recipe with and without the coconut.  It's great both ways!

Caramels

Cooking Spray

1/2 Cup Butter

1 Cup Brown Sugar – I use Dark

1/2 Cup Light Corn Syrup

1/4 Tsp Cream of Tartar

3/4 Cup Sweetened Condensed Milk

1/2 Tsp Vanilla Extract

1/2 Cup Flaked Coconut  (Optional)

Line an 8-in. square baking dish with foil and grease the foil with cooking spray; set aside.  I always press the foil over the bottom outside of the pan first then it fits right inside easily.  In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Return to the heat and cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage – about 5-7 minutes once it starts to boil again).  Remove from the heat; stir in remaining ingredients. Pour into the foil lined dish. Refrigerate until set, at least 2 hours.  Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.