Caramels! Rich and Buttery

Time: 40 minutes plus about 1 hour to wrap 
Yield: 1 jelly roll pan (about 130 caramels)
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy.
4. And the corn syrup.
5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will  show you.

Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger are good to go! If not, cook for a bit longer.

7. Remove your caramel from the heat and add some vanilla. Stir until well combined.

8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous and buttery. You are going to make someone very happy with these! Happy Candy Making!