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VANILLA CARAMELS

List of Ingredients




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



Recipe



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.