I have never had Knudson's but these are good. I got them from this forum a few years ago, not sure who posted the recipe. (sorry) Claim it if it's yours (Daisy, maybe???). They're dee-lish!

Creamy Caramels

60g butter
2 T honey
1 c brown sugar
1 can condensed milk

Melt butter, add sugar and allow to dissolve. Add honey and condensed milk, keep on low heat until boiling point is reached. Boil 15-20 minutes (or until ball is formed when dropped into cold water) stirring constantly. Pour into greased slab tin and when almost cold, mark into squares. Cut into squares when quite cold.

Linda

That's close to the one I use, but not quite. The one I prefer is the second, below. The golden syrup really improves the flavour, but honey can be used if you want that honey flavour to your caramel.

Caramels (1)
1 cup castor sugar
90g butter
2 tablespoons golden syrup
1/3 cup liquid glucose
1/2 cup condensed milk
1 teaspoon vanilla

Stir all ingredients (except vanilla) over low heat until sugar has dissolved. Increase heat, boil 10 minutes, stirring constantly, until mixture is a dark caramel colour (the darker the colour the harder the caramels will be). Add vanilla and quickly pour the mixture into a well-greased slab tin. Mark into squares while hot, allow to cool, then break into squares. [I swear, once you've tried this one, no other caramel will do!!]

Caramels (2)
410g tin sweetened condensed milk
125g butter
1 cup sugar
1/2 cup golden syrup

Place all ingredients in a saucepan and stir over low heat until sugar has completely dissolved. Bring to the boil, stirring constantly. Continue stirring until desired colour has been reached. The darker the colour, the harder the caramel. Remove from heat, stop stirring, allow bubbles to settle. Pour into an oiled and lined 8cm square tin. Do not scrape the pan, as the scrapings may ÂcandyÂ. When cold, cut into squares with an oiled knife.

I used this recipe to make caramels.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

Here's a link to the thread that was started awhile ago about micro. caramels. I made them for Christmas and loved them.

Tracey

Here is a link that might be useful: microwave caramels

You simply MUST try that Maple Cream Fudge!

Here's my recipe:

1 cup sugar
1 cup dark corn syrup
1/2 cup unsalted butter
1 cup heavy cream, divided

Dissolve 1 cup sugar, 1 cup dark corn syrup, 1/2 cup butter, and 1/2 cup cream in a large heavy saucepan, stirring until the mixture boils. [Note: you will need a very large pan because mixture will bubble up when it boils and increase three-fold in volume.]

Cook over moderate heat, stirring constantly, to the firm-ball stage, 244°. Remove from heat and add very gradually the remaining half cup of cream.

Return to heat and cook to the firm-ball stage, 244°.

I do not put even a trace of salt in mine and use unsalted butter. I'm very sensitive to salt, and even a small amount of salt detracts from the flavor for me. I use this caramel only as a filling for candy because I find that it does not hold its shape that well. Still, when you make it with cream, the flavor is exquisite. Dairy upsets my stomach, but I still make this once or twice a year in spite of the problems it may cause me.

Lars

Here are a few I found in a cookbook "Culinary Arts Institute Encyclopedic Cookbook" (1952).

Inexpensive Milk Caramels

2 cups sugar
1 cup light corn sirup
3 cups milk
1/4 cup butter
1/2 tsp salt
1 tsp vanilla extract

Heat sugar and sirup in 1 cup of milk, stirring until dissolved. Then cook, stirring frequently, to 246 - 248 degrees or to the firm-ball stage. Slowly add second cup of milk, and repeat the cooking process. Add the final cup of milk, the butter and salt, and cook to 246-248 degrees, or until a ball tested in cold water is of the firmness desired in the finished caramel.

Remove from heat, add vanilla and pour at once into buttered pan, marking in squares when cool.

**Add 1/2 cup chopped pecans, black walnuts, or coconut. Shape into roll 1-1/2 inches in diameter, roll in chopped nuts and cut in 1/2-inch slices.

****************************************

Chocolate Molasses Caramels

3 cups sugar
1 cup butter
1 cup milk
1 Tbsp glucose
1 cup molasses
4 squares chocolate, chipped
1 tsp vanilla extract
1/2 tsp lemon extract

Place sugar, butter, milk, glucose, molasses and chocolate in a saucepand and cook, stirring constantly, to 252 degrees or to the hard-ball stage. Add extracts and pour into buttered pans. When cool, cut into pieces with buttere scissors.

****************************************

Brown Sugar Caramels

2 cups granulated sugar
1/2 cup boiling water
1 cup cream
1 Tbsp glucose
1 cup light brown sugar
1 cup nut meats, chopped
1 tsp vanilla extract

Place 1 cup of granulated sugar in a saucepan and heat, sitrring constantly, until melted. Slowly add boiling water and stir until blended. Add cream and glucose and stir for about 5 minutes. Then add brown sugar and remaining granulated sugar and cook to 245 degrees or to firm-ball stage.

Remove from heat, add nuts and extract, and beat until creamy. Pour into a pan lined with waxed paper. Spread out smoothly and mark into squares while warm. Cut when cool. U

Use evaporated milk for cream.*

*************************************

Brazil Cream Caramels

2 cups sugar
2 cups cream
2 Tbsp glucose
1/4 cup butter
1 tsp lemon extract
1 cup Brazil-nut meats, chopped

Dissolve sugar in 1 cup of cream, heating slowly. Add glucose, and cook, stirring frequently, to 240 degrees or to the soft-ball stage.

Add remaining cream and the butter. Cook to 252 degrees or to the hard-ball stage. Remove from heat, add lemon extract and nut meats, stirring as little as possible.

Pour into butter pan. Cut when cool.

**Use English walnuts or black walnuts instead of Brazil nuts and use vanilla instead of lemon extract.