Caramel squares
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | MARGARINE |
| 2 | cups | FLOUR |
| 1 | cup | SUGAR |
| 1 | cup | WHITE CORN SYRUP |
| ¾ | cup | MARGARINE |
| ½ | cup | SUGAR |
| 14 | ounces | SWEETENED CONDENSED MILK |
| 1 | cup | CHOPPED PECANS |
Directions
CRUST
FILLING
CUT MARGARINE INTO FLOUR ANS SUGAR UNTIL CRUMBLY. PRESS INTO A GREASED 12 X 18 INCH JELLY ROLL PAN. BAKE AT 350 DEG F. UNTIL GOLDEN BROWN (ABOUT 15 MINUTES). DON'T OVER BAKE OR CRUST WILL BE HARD. FOR THE TOPPING: COMBINE SUGAR, CORN SYRUP AND MARGARINE. BRING TO BOIL AND COOK TO HARD BALL STAGE (250 DEG F.). LOWER HEAT AND ADD CONDENSED MILK. RETURN TO BOIL AND COOK TO HARD BALL STAGE. POUR MIXTURE OVER BAKED CRUST. SPREAD TO COVER EVENLY BEFORE TOPPING STARTS TO HARDEN. SPRINKLE WITH CHOPPED NUTS. LET SET FOR 2 HOURS, THEN CUT INTO BITE SIZED PIECES.