Ingredients
- 1 cup butter
- 1 pound brown sugar
- dash of salt
- 1 cup light corn syrup\
- 1 can (14oz) sweetened can milk
- 1 teaspoon vanilla
Directions
- Melt butter in saucepan.
- Add brown sugar and salt.
- Stir until combined.
- While cooking over medium heat, stir in corn syrup and mix well.
- Gradually add milk stirring constantly.
- Heat until candy reaches firm ball state 245° on candy thermometer. About 12-15 minutes.
- Remove from heat, stir in vanilla.
- Pour into a buttered square 9” pam.
- Cool and cut into squares.
This recipe makes about 2 1/2 pounds. I precut wax paper and wrap the caramels up in them.