Vanilla Caramels



1 cup butter

16-ounce box (2 1/4 cups) light brown sugar

dash salt

1 cup light corn syrup

1 15-ounce can sweetened condensed milk

1 teaspoon vanilla



Melt butter in heavy 3-quart saucepan. Add brown sugar and salt; stir

until thoroughly combined. Stir in light corn syrup; mix well.

Gradually add milk, stirring constantly. Cook and stir over medium

heat until candy reaches firm-ball stage (245 degrees). Remove from

heat; stir in vanilla. Pour into a buttered 9x9x2-inch pan. Cool

completely. Cut candy a strip at a time. Remove from pan onto

cutting board and cut into squares using a sharp knife. (I find

during this process that many pieces are irregularly shaped, and not

suitable for wrapping, so have to eat them.) Wrap in small squares of

wax paper or plastic wrap. Keep in airtight container. Candy begins

to turn sugary after a few weeks. Makes about 2 1/2 pounds of candy.



If you make this when it's raining outside, cook to a couple degrees

higher, or candy will not be firm enough.



Variations: Vanilla Nut Caramels - after buttering 9x9 pan, line

bottom with walnut or pecan halves/pieces.



Chocolate Caramels - Follow directions for vanilla caramels, except

add two 1-ounce squares unsweetened chocolate after adding the

condensed milk.