1 c. butter
1 lb. brown sugar
Dash of salt
1 c. light corn syrup
1 can (15 oz.) sweetened condensed milk
1 tsp. vanilla

Melt butter in saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees on candy thermometer) or about 12-15 minutes. Remove from heat. Stir in vanilla. Pour into buttered 9 inch square pan. Cool and cut into squares. I use a 9 x 12 inch glass pan, to put the caramel mixture in. Then I cut and wrap in waxed paper.