In kettle melt:

2 sticks butter
Add 1 lb. brown sugar (2 1/4 c. tightly packed)
1/8 tsp. salt

Stir until blended and add:

1 c. light corn syrup

Mix this well then add:

1 (14 oz.) can Eagle Brand sweetened condensed milk

Keep the mixture on the stove as you add the various ingredients, stirring constantly to prevent it from scorching. Continue cooking and stirring until the thermometer reaches 245°F. Remove from heat and add 1 teaspoon vanilla. Mix well and pour into a 13x9-inch buttered pan and cool in refrigerator. When cool this may be cut into squares and wrapped. This can also be stored in an airtight container and used in candy bars or turtles or whatever you choose. (For caramel apples heat to 254°F or hard ball stage).