Caramels

Directions

1. 1
   Melt butter over medium heat; add brown sugar and stir until all lumps are dissolved.
2. 2
   Add Karo syrup and condensed milk.
3. 3
   Stir constantly until mixture reaches 236° to 238° or just short of soft ball stage.
4. 4
   Add vanilla and stir until mixture stops bubbling.
5. 5
   Pour into buttered 9 x 13-inch cookie sheet.
6. 6
   Cool completely and cut into squares.
7. 7
   Wrap in wax paper and refrigerate or freeze.