Homemade Caramel

Homemade Caramel

1/2 cup butter
1 2/3 cups packed brown sugar
1 1/3 cups light corn syrup
14 oz. sweetend condensed milk
1 teaspoon vanilla extract
dash of salt

In a 3 quart heavy saucepan melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Add the sweetened condensed milk to the mixture in the pot and continue stirring. Cook until mixture reaches 225*F on a candy thermometer (approximately 8-9 minutes). Remove from heat and add the vanilla extract, stirring well to blend completely. Pour into a buttered, foil lined 8x8 baking pan. Cool completely in the pan. When cool remove the foil from the pan and cut into pieces using a pizza cutter for easier cutting. Wrap individual pieces of candy in waxed paper squares. To help caramels remain soft store them in a tightly covered container.

***Allow to cool until luke warm but still pourable for making turtles or topping brownies.***

If you like a firmer caramel candy cook until 245*F on a candy thermometer instead of 225*F. Cook only to this degree for plain caramel squares NOT the turtles, brownies or pretzels. Cooking until 225*F yields a soft and gooey caramel.