** You have to buy a candy thermometer before you can make this. I would suggest one that goes to 300 degrees.
1 c. butter
2¼ c. firmly packed brown sugar
1 c. light corn syrup
1 (14 oz) can of sweetened condensed milk
1 1/2 tsp. vanilla
Line a 9x13 pan with tin foil, extending it up the sides; grease (butter) the foil. In a heavy 3 quart saucepan, melt butter. Add brown sugar; mix well. Stir in corn syrup. Cook over med-low heat until sugar dissolves and mixture is well blended. Remove saucepan from heat; stir in sweetened condensed milk. Cook over med. heat for 20-30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage; 244 degrees. (you really have to stand there the whole time and stir) Remove saucepan from heat; stir in vanilla.( if you have dark little balls of sugar, just strain it into the foil and you don’t get the hard parts in your caramel) Pour into buttered foil-lined pan. Cool for about 30 mins. ( I like to let mine cool and when it’s not so hot I put it in the fridge. It makes it harder, so it’s easier to wrap)When candy has completely set, carefully remove from pan by lifting foil; remove foil from the caramel ( I do that after I have cut it) With a thin- bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.
- submitted by Karolyn
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