1 cup (2 sticks) butter
2 1/2 cups brown sugar, firmly packed
1/8 tsp. salt
1 cup Karo light corn syrup
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. vanilla

In saucepan melt butter. Stir in sugar and salt, then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245°F on candy thermometer. Remove from heat and stir in vanilla. Pour into a 9-inch buttered pan. When cold, cut into squares and wrap in wax paper.

Takes about an hour to cook on low heat.

Makes about 4 dozen caramels.

Submitted by: Melissa Brooks