Recipe for Butterscotch Caramels


    Butterscotch Caramels

    3/4 cup sweetened condensed milk
    2 cups firmly packed light brown sugar
    1 cup butter
    1/2 teaspoon salt
    1 cup dark Karo corn syrup
    1 teaspoon vanilla extract

    Cook all ingredients except vanilla extract together in a large saucepan to 240 degrees F.

    Add vanilla extract. Cook to 246 degrees F.

    Pour into a buttered tin 1-inch deep. Press nuts into candy if desired. Cut when cool.