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Sorghum Caramels

From Miami County Locally Grown

<p>For our Sorghum Festival, we wanted to have a new sample for people to try using the sorghum, in addition to our chewy cookies that are always a hit. My mom actually played around with her caramel recipe until she came up with these chews, which we told her she perfected with flying colors!! They are <span class="caps">VERY</span> soft and chewy, with a distinct, sweet and tangy flavor.</p>
Source: A friend's family caramel recipe my mom altered to use our sorghum (Entered by Lee Ruff)
Serves: 48-60 chews (variable depending how small or large you wanted to cut the pieces)

1 cup butter
2 1/4 cup cane sugar
1/4 tsp salt
1 cup sorghum syrgup
1 14oz can sweetened condensed milk

Step by Step Instructions
  1. Melt butter in heavy, large saucepan over medium heat.
  2. Add sugar and salt, stirring until completely dissolved.
  3. Add sorghum and sweetened condensed milk, stirring over medium heat until firm ball stage (245-250 degrees)
  4. Pour into a buttered 9x13" pan (Or put parchment paper into a 9x13" pan with extra paper hanging over both ends. Butter the parchment and pour caramels into pan on paper). Cool completely.
  5. Cut into squares and wrap in wax paper.