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Sorghum Syrup Caramels
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| Butter | |
| 14 ounces (1can) | sweetened, condensed milk |
14 ounces ( 1 ¾ cup) Sorghum
Directions:
You can vary this recipe. Just use approximately one part sorghum to one part milk. Use a little more sorghum if you want more of that flavor, a little more milk if you want a creamier flavor.
Butter a baking dish. Combine liquid ingredients in a saucepan.
Cook on low until you get to medium ball stage. (Use a candy thermometer to determine this. Or drop some of the mixture in cold water. If it forms a ball, it’s ready. Refer to a cookbook or look online for more information on candy making.) Spread the mixture in the baking dish. Butter your hands.
Cut the mixture into bite sized pieces, then roll between your hands to create a shape you like.
If they are too sticky, roll the candies in powdered sugar. Wrap each candy in a small piece of wax paper.
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