1 c. butter
2 1/4 c. firmly packed brown sugar
1 c. light corn syrup
14 oz. canned sweetened condensed milk
1 1/2 tsp. vanilla
Wax paper cut into 3 in. squares

Butter 9 inch square pan. In heavy 3 quart saucepan melt butter, add sugar and mix well. Stir in corn syrup. Cook until well blended and sugar dissolves. Remove pan from heat, stir in sweetened condensed milk. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (240-245 degrees on candy thermometer), 20-30 minutes (thick caramel stage). Remove from heat, stir in vanilla. Pour hot mixture into prepared pan. Cool to room temperature. When candy has set carefully lift one corner and slip spatula under candy to remove from pan. Using a thin knife cut caramel with a light sawing motion. Wrap in 3 inches wax paper and store in refrigerator.