Creamy Christmas Caramels

1 c. butter
2 c. brown sugar, packed
1/8 tsp. salt
1 c. light corn syrup
14 oz can sweetened condensed milk
1 tsp. vanilla extract

Melt butter in a 2-quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup and mix well. Gradually add condensed milk; stir constantly over medium heat until mixture reaches the firm-ball stage (244- to 249-degrees) on a candy thermometer. Remove from heat; stir in vanilla. Pour into a well-greased 9x9-inch square pan. Cool; cut into small squares and wrap in wax paper. Makes about 6 dozen.

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