Here is a great candy recipe from Heather Williams – Silky Caramels:
1 cup butter, plus more for pan if desired
1 pound brown sugar
1 dash salt
1 cup light corn syrup
1 can (14 ounces) sweetened, condensed milk
1 teaspoon vanilla extract
Line a 9-inch square pan with nonstick foil, or butter it very well. Melt butter in a heavy two-quart saucepan. Add brown sugar and salt, stirring until completely mixed. Stir in corn syrup. Slowly add condensed milk, stirring constantly. Cook and stir constantly over medium heat until candy thermometer reads 245 degrees (firm ball stage). Remove saucepan from heat and stir in vanilla. Pour mixture into square pan and allow to cool completely. Once caramel has completely cooled, cut into squares using kitchen scissors or a sharp knife. Wrap caramels in wax paper squares and enjoy!
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