Lion House Caramels

This made 80 pretty large caramels, you could easily make smaller ones:)

 1 cube salted butter
1 cube margarine
1 cup packed brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
Dash of salt (and since I use salted butter, I literally mean a dash, just a tiny tiny bit barely in the palm of your hand)...then throw it in.

Butter a 13x9 pan....I use at least 2 or 3 Tbsp to butter the pan really good, this will prevent any sticking. Combine butter, margarine, sugar, corn syrup, sweetened condensed milk, and salt in a heavy sauce pan. Bring to a boil over MEDIUM heat STIRRING CONSTANTLY to firm ball stage 245 degrees. Mixture forms a ball when dropped into cold water and won't flatten when removed). This will take 15 to 20 minutes. Pour into prepared pan. Cool, then cut into squares and wrap each piece in waxed paper.

Recipe taken from Lion House Cookbook and Melissa's Kitchen