1 lb. butter (no substitutes)
1 (2 lb.) bag brown sugar
1 (16 oz.) bottle corn syrup
2 (15 oz.) cans sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla

Melt butter in heavy saucepan. (I use a Dutch oven) Add brown sugar and salt. Stir in corn syrup; mix well. Gradually add milk. Stir constantly. Cook to firm ball stage, 245 degrees on candy thermometer. Remove from heat. Add vanilla and pour into well buttered 11"x18" jelly roll pan. Cool 4 to 5 hours in pan. Cut into buttered 11"x18" jelly roll pan. Cool 4 to 5 hours in pan. Cut into 1" squares and wrap with 3"x5" pieces of waxed paper or purchase candy wrappers designed for caramels. (Can be purchased at "Maid of Scandanavia".)