Creamy Caramels
Source: Taste of Home, 1995 by Sue Klapper
Makes 64

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can sweetened condensed milk
1 teaspoon vanilla

Line an 8-inch square pan with foil and butter the foil; set aside.

Combine sugar, corn syrup, and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk.

Reduce heat to medium-low and cook until candy thermometer reads 238 (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla.

Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends.