Caramel for apples and pretzels

I found this recipe years ago, and after many batches of trial and error, I finally got it.

1.5 C. sugar
1.5 C. brown sugar
1.5 C. butter
1.5 C. light corn syrup
1 can (14 oz.) sweetened condensed milk

Combine all ingredients.  Stir constantly and bring to a boil over medium heat.  Cook until the caramel starts to just barely form a soft ball, but with a slight hardening on the edges.  At this stage it's perfect for apples and pretzels.  Cook a little longer for caramels.


On Mom's candy thermometer - between 235 and 240 degrees,