Christmas Caramels

1 cup white sugar
1 cup brown sugar
1 cup golden corn syrup
1 can of sweetened condensed milk
A cup of cold butter (NOT margarine it HAS to be real butter) Put on low heat until ingredients are incorporated
Then turn up the heat slightly and constantly stir for about 30 mins until candy is darker in color and consistently bubbling. Test small strands in cold water until you get it to a soft ball stage of the candy.
Pour into a 9×11 inch pan and let cool overnight at room temp or in the fridge it doesn’t really matter. Then cut them with a sharp knife and wrap in wax paper 🙂