Carmel

This is a softer carmel, but works well to wrap individually after it has been chilled for a few hours.

1 cup sugar
1 cup brown sugar
1 cup butter (decrease butter if using in other recipes that call for carmel)
1 cup light corn syrup
1 can sweetened condensed milk
dash salt

Cook over medium heat stirring constantly until all sugars disolved. Cook until placing a spoonful into ice water yealds a ball of carmel when you work it with your fingers. Pour into greased 9 x 13 dish and cool until set a few hours.

Be really careful with your heat and stirring consistently, it scorches easily as you can see some small flecks where mine scorched a little.