Worth A Trip Over The Border

Canadian Caramels

1 c. light brown sugar

1 c. Roger’s golden syrup or white sugar

1 14-oz can sweetened condensed milk

½ c. real butter

2 c. chopped cashews (optional)

Combine ingredients, except cashews, in a medium saucepan. Heat to just about 250 on a candy thermometer. Spray or butter an 8x8 glass pan. Sprinkle nuts evenly on bottom if desired.  Pour caramel on top of nuts, do not stir. Cool just until touchable. Pull and roll into balls, place on sprayed cookie sheet. Let cool completely. Can be finish-cooled in the fridge if needed fast. 



(Painting by Andrew Warren)