Caramels - butter

Method

• Generously butter a 9 x 9 x 2 inch pan; set aside.
• In a heavy 3 quart saucepan melt the butter.
• Add sugar and dash salt; stir thoroughly.
• Stir in corn syrup.
• Gradually add condensed milk; stir constantly.
• Cook over medium heat, stirring occasionally, to 245° (firm-ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface).
• Remove from heat; stir in vanilla. Pour into buttered pan.
• When cool, cut into squares with a wet, sharp knife.
• Wrap each piece in clear plastic wrap.
• Makes about 2 1/2 pounds.