1 c. butter
1 lb. light brown sugar
1 can Eagle Brand milk
Dash of salt
1 c. light corn syrup

Use candy thermometer and heavy Dutch oven saucepan. Stir with a wooden spoon. Melt butter on MEDIUM heat. Add brown sugar and salt, stirring until thoroughly combined. Blend in corn syrup. Gradually add milk stirring constantly. Stir over medium heat until candy thermometer reaches 238 degrees, 12 to 15 minutes. Remove from heat, stir to cool. Pour into foil lined, buttered 9 x 13 inch pan and let cool several hours. When ready to cut, lightly butter cutting board and flip over, peeling foil off. Cut into small squares and wrap in wax paper squares. Makes approximately 100.

For chocolate caramels, add 2 ounces of unsweetened chocolate after milk.