Here's the ingredients. And please note, that I use the Dark Corn Syrup, because most of the other recipes I use corn syrup in call for Dark Corn Syrup. But you can use whatever you have in the cupboard.
1/2 cup butter
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Corn Syrup
1/2 cup Sweetened Condensed Milk, Eagle Brand is best.
In a 2 quart microwave safe dish, (I use a loaf pan, melt the butter and then add the rest of the ingredients.
Microwave on High for 2 minutes and then stir. The mixture will be nice and foamy. Cook two more minutes and stir it again. Please, please be careful when removing it from the microwave, this mixture can cause some really severe burns if spilled on you. And I'd hate to have your Christmas messed up by recovering in the burn ward at the local hospital. That being said, go ahead and microwave the mixture again for another couple of minutes. Or if you like them softer, just hit it for one more minute.
Honestly this takes longer to set up and clean up than it does to make.
When you've cooked it long enough, pour it onto a buttered pan and let it set up.
When it's almost set all the way, score it in the sizes you want. You can hasten the setting process by putting the pan into the fridge, and then cutting them. While the pan of caramels are setting up, cut up some squares of parchment paper and get ready to wrap up the luscious squares of caramels.
( I learned the hard way, you do need to wrap them, other wise they just ooze together back into a large lump of caramel.)
If you have some toasted pecans handy, you can pour the caramel over them, and cut them into squares.
And top them with some chocolate. Do I hear Home Made Turtles?