Favorite Caramels
From: Christine,.IA

1 cup butter (real) or margarine
2 1/4 cups brown sugar
1/16 teaspoon salt
1-cup corn syrup
14 ounces or 1 can sweetened condensed milk
1-teaspoon vanilla (real or extract)

Melt butter (or margarine) in a heavy 3-quart saucepan.
Add brown sugar and salt; stir thoroughly.
Stir in corn syrup and mix well.

Gradually add condensed milk while stirring constantly. Cook and stir constantly over low to medium heat until the mixture reaches 245°F on a candy thermometer. This is known as the firm ball stage (between soft ball and hard ball) and takes approx. 12-15 minutes. (This can be somewhat boring, but stirring is absolutely necessary, some people read while stirring).
Remove the pan from heat and thermometer from pan.
Stir in vanilla slowly as it has a tendency to boil away.
Pour into buttered (greased) 9x9x2-inch metal pan.
Cool thoroughly. Turn pan upside down and tap on cutting board in order to release from pan. Sometimes a spatula is needed to free sticky spots. Cut candy into squares and wrap in caramel wrappers, which can be purchased at specialty shops. Squares of waxed paper also work well. Package in cardboard candy boxes, decorator tins, plastic or cellophane bags. Give with pleasure. Caramels mail well and can easily be stored hidden in the freezer. Try your own variations as you gain experience. Enjoy!