Homemade Caramels

Homemade Caramels

1 cup butter
1 pound dark brown sugar
1 dash salt
1 cup light corn syrup
1 can Condensed milk, sweetened
1 1/2 teaspoons vanilla

Melt butter in a heavy 3 quart saucepan. Add sugar and salt; mix well. Add corn syrup; mix well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until firm ball stage (243 degrees). (This takes a while.) Remove from heat; stir in vanilla. Pour into a well buttered 9 inch square pan. COOL COMPLETELY before cutting into small pieces. Wrap each piece in a small piece of wax paper.

Makes 2 1/2 pounds.

Note: The easiest way to cut these is to turn the candy onto a cool hard surface, and place buttered side down. Cut the whole square in half and set half aside on a plate while you work with the first half. Cut that half into 20 strips, then each strip into 10. Wrap those pieces, then do the other half of the candy.