Grease an 8×8″ pan. I think mine is 9×9″ and it works just fine 🙂

 

 

 

 

In a heavy 4 quart saucepan, melt 1 cup butter over medium heat.

 

 

 

 

 

Add 2 1/4 c. brown sugar, 1-14 oz can sweetened condensed milk, and 1 cup light corn syrup.

 

 

 

 

Clip a candy thermometer to the side of the saucepan.

 

 

 

 

 

Stirring constantly, bring to 240°, soft-ball stage.

 

 

 

 

 

Remove from heat. Add in 1 tsp vanilla. I have found that I prefer a glycerin based vanilla for this recipe. Alcohol based vanilla tends to spatter.

 

 

 

Pour into prepared pan and let it cool.

Although, I have to admit warm caramel IS pretty tasty 🙂 It does cut butter once it has cooled, but when it’s warm, a spoon works just fine. Oops, did I say that out loud???

 

 

 

Once cool, remove caramel to a cutting board and cut into desired sized pieces.

Here, I topped the caramels with some milk chocolate and sprinkled them with sea salt.

Enjoy! These don’t last very long around here, I’m afraid 🙂

 

For storage: the caramel is sticky, so you can’t really just store them right next to each other. I have found that individual miniature baking cups work well, but even just placing them with wax paper dividers helps.