Caramels

1 cup butter

1 16 oz package brown sugar

1 14 oz can sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla

Line a 9x9x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

In heavy 3 quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan.

Cook over medium hjeat, stirring frequently, till thermometer registers 248° firm ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm ball stage should take 15 to 20 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to life it out of pan. Use a buttered knife to cut candy into 1" squares. Wrap each piece in clear plastic wrap. 

Makes 81 pieces or about 2¾ pounds.