1 cup butter
1 pound light brown sugar (2 1/2 cups)
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
1.In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly.
2.Heat to between 240 and 247 degrees F (soft ball stage) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. It will take about 20-25 min to get to this point so be patient.
3.Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Then chill the caramel about 45 min before cutting and wrapping.
4.Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.