1/2 cup butter * 1 cup light Karo syrup * 1 cup white sugar
1 cup brown sugar * 1 cup sweetened condensed milk
Combine all ingredients. Cook on medium heat until sugars are dissolved, stirring almost constantly. In high altitude it may take 20-30 minutes.
Stir, pour into lightly greased 9 x 13 inch baking pan and let cool.
Cut into strips with knife and using scissors, cut the strips into individual squares. Wrap squares individually in wax paper & store in an air tight container.
Storing the caramels in a refrigerator helps keep the candy easier to unwrap.