Caramels

• 1 cup butter
• 1 lb brown sugar (2¼ cups)
• Dash of salt
• 1 cup light corn syrup
• 1 can Eagle Brand® Sweetened Condensed Milk
• 1 tsp vanilla

• Melt butter in a 3 quart saucepan.
• Add sugar and salt; stir until thoroughly combined.
• Stir in syrup mixing well.
• Gradually add  milk stirring constantly.
• Cook until temperature reaches 245° using a candy thermometer.
• Remove from heat and add vanilla.
• Pour into a 9x13 inch pan to cool.
• Cut and wrap individual caramels in wax paper.

We make these every year at Christmas!!