Butter (salted) 1 cup
Brown sugar 2 cups
Light corn syrup 1 cup
Sweetened condensed milk 1 can (14 ounces)
Salt 1/8 teaspoon
Vanilla 1 teaspoon
Prepare a square 9 inch baking dish by lining it with foil and buttering the foil so that the caramel will not stick. In a heavy 2 quart saucepan combine all the ingredients except the vanilla and cook stirring constantly over low heat until the mixture reaches 243 degrees. Remove from the heat and stir in the vanilla. Pour into the prepared pan and cool completely. Flip onto a cutting board and peel back the foil. Cut into small squares. (You can also dip the caramels into melted chocolate almond bark for chocolate covered caramels.
Jill Lynn Cassady
This recipe has been in our family for at least 20 years. I have been making caramels for friends and family as gifts for as long as I can remember. My ex-husbands co-workers were so disappointed when we got divorced because they still wanted my caramels at Christmas time! HA!
This recipe is also great as a caramel topping for ice cream or for a drizzle on apple crisp. Just cook it until it reaches around 230 for a caramel sauce.