Caramels
Source: adapted from Ann
1 1/2 cups brown sugar
1/2 cup white sugar
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla
Mix all ingredients except vanilla in a large pot.
Cook to 245 degrees on a candy thermometer. Remove from heat. Stir in vanilla.
Let cool slightly, stir and then pour into buttered jelly roll pan or mini muffin tins.
Let cool completely. When set, cut with scissors and wrap individually in clear wrap or waxed paper.
Caramels (with sweetened condensed milk)
1 cup butter
1 lb pkg brown sugar
dash of salt
1 cup corn syrup
1 (15 oz.) can sweetened condensed milk
1 tsp. vanilla
Heavily butter a 9 x 13" pan.
Melt butter in heavy saucepan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage, 245ºF, approximately 12 to 15 minutes.
Remove from heat. Stir in vanilla. Pour into prepared pan.
Cool and cut into squares. Wrap in plastic wrap or waxed paper.
Use these as candies, to coat apples, in recipes, etc.