1 c. butter
1 c. light corn syrup
1 1/2 tsp. vanilla
2 1/4 c. firmly packed brown sugar
14 oz. can sweetened condensed milk
Waxed paper, cut into 4-inch 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 the soft ball stage on a candy thermometer (240 degrees), about 20 to 30 minutes.

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 cooled caramel with a light sawing motion. Wrap in waxed paper. Store in refrigerator. Makes 2 3/4 pounds.