Caramel Squares

Recipe Ingredients

		Crust
1 cup	198g / 7oz	Margarine
2 cups	125g / 4.4oz	Flour
1/2 cup	99g / 3.5oz	Sugar
		Filling
1 cup	198g / 7oz	Sugar
1 cup	328g / 11oz	White corn syrup
3/4 cup	148g / 5.2oz	Margarine
14 oz	397g	Sweetened condensed milk
1 cup	146g / 5.1oz	Chopped pecans

Recipe Instructions

Cut margarine into flour and sugar until crumbly. Press into a greased 12 x 18 inch jelly roll pan. Bake at 350F. Until golden brown (about 15 minutes). Don't over bake or crust will be hard.

For the topping: combine sugar, corn syrup and margarine. Bring to boil and cook to hard ball stage (250F). Lower heat and add condensed milk. Return to boil and cook to hard ball stage. Pour mixture over baked crust. Spread to cover evenly before topping starts to harden. Sprinkle with chopped nuts. Let set for 2 hours, then cut into bite sized pieces.

Source:
Emeril Lagasse

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