~Caramels!~

1 batch makes 180-200 pieces. Pre-cut waxed papers can be purchased at Maid of Scandinavia .
Required: 6 quart sauce pan (bigger pan than I used!)
Candy Thermometer
Jelly roll pan
Ingredients: 1 lb. butter
2 lbs. light brown sugar
1/2 Teaspoon salt
16 oz. light Karo syrup (brand is important b/c of water in others)
2 cans sweetened condensed milk
2 teaspoons vanilla

Over medium heat, melt butter. Stir in sugar and salt until well blended. Add the syrup and mix well.Add the milk. Stir constantly! Bring mixture to a full boil. Bring to 245 F. on the thermometer.

From the time the mixture boils and reaches temp will take around 25 to 30 min. Depending on room temp and humidity, 245 is not always optimal.

Once the mixture reaches temp drip a little caramel into a glass of very cold water. Test to makes sure it is the consistency you desire.

Remove from heat and add the vanilla. It will sizzle.:)

Pour into buttered pan sitting on a cooling rack or wooden cutting board. As you pour move the pan around to prevent sticking.

cool thoroughly.

Peel the caramel from the pan and cut into desired sized candies. Cutting IS the worst part.

I made just a half batch and it turned out great.