1 cup sugar
1 cup dark corn syrup
1 cup butter
1 can (14 oz) sweetened condensed milk
1 teaspoon of vanilla extract
In a heavy 3 quart saucepan combine the sugar, corn syrup and butter. Insert a candy thermometer. On medium heat bring to a boil stirring constantly. Boil for 4 minutes without stirring. During this step prepare your pan. Line a 8 inch square pan with foil. Butter or spray the foil with cooking spray. Add the sweetened condensed milk. Stir to combine and lower the heat to medium low. Bring to soft ball stage stirring frequently. The recipe says to bring it to 238 degrees Fahrenheit. I have found that this is a little too soft for our taste. So I take it to 242 degrees Fahrenheit. This makes a nice firm caramel. It is amazing how just a few degrees makes that big of a difference. Once the caramel hits about 225-230 you will want to begin to stir constantly. The caramel will have darkened and begun to get thick. Once you have reached the temperature you want take it off the heat and add your vanilla. Stir to combine. Pour into the prepared pan and allow to completely cool. Remove caramel from pan and peel off the foil. Cut into 1 inch squares and wrap each piece with wax paper. Yields about 64 pieces.