Note from Carmen: I have doubled the recipe and
put in a 9x13" pan. The last time I did this, however, it was
really tough to get the caramels out of the pan. It works best
to line with parchment paper. Do NOT try it with foil (
even buttering the foil first), because the aluminum just gets
embedded in the caramel.
Ingredients:
1 c butter
1 lb brown sugar (2 cups)
dash salt
1 c light corn syrup
14 oz can sweetened condensed milk
1 tsp vanilla
Directions:
Melt butter in 3 quart or larger saucepan.
Add sugar and salt.
Stir in corn syrup, mix well.
Gradually add milk, stirring constantly.
Cook and stir over medium heat to firm ball stage (245°).
Remove from heat, stir in vanilla.
Pour into 9x9 buttered pan. Cool, cut into pieces and wrap in wax paper.
Ok to freeze.