Caramels

• 1 cup butter
• 1 pound (2¼ cups) brown sugar
• ¼ tsp salt
• 1 cup dark corn syrup
• 1 15-oz can sweetened condensed milk
• 1 tsp vanilla

1. Melt butter in heavy 3-quart saucepan. Add sugar and salt; stir thoroughly.
2. Stir in corn syrup; mix well.
3. Gradually add milk, stirring constantly.
4. Cook and stir over medium heat to firm ball (245° F), 12 to 15 minutes.
5. Remove from heat; stir in vanilla.
6. Pour into buttered 9x9x2-inch pan. Cool and cut into squares.
7. Makes about 2½ pounds

Chocolate Caramels

1. Use light corn syrup in place of the dark corn syrup.
2. Add two 1-oz squares unsweetened chocolate with milk