Caramels

You know how there is always one lady at church that is a fabulous cook?! This recipe is from "the lady" at church while I was growing up. I think I may have made this enough to have finally gotten it right...gotta find the temperature that works on your own termometer!

1 cup butter
1 cup light corn syrup
1 lb. brown sugar (2 ¼ cup)
Dash of salt
1 can sweet and condensed milk
1 tsp. vanilla

*melt butter in saucepan. Add brown sugar and salt. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, about 12-15 minutes. Remove from heat; stir in vanilla
*Pour into buttered jelly roll pan. Cool and cut into squares. Wrap individual pieces in plastic wrap
*When caramel is cooked, you can stir in pecans or walnuts. Can also make into turtles.

My thermometer reads 238* when ready!