SWEETENED CONDENSED CARAMEL RECIPES

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Steps:

• Line 9-inch square pan with foil, extending foil over sides of pan. Lightly butter foil.
• Melt butter in 3-quart saucepan. Add brown sugar; mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended.
• Remove saucepan from heat. Stir in sweetened condensed milk. Cook over medium heat for 20 to 30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage (244°F.).
• Remove saucepan from heat; stir in vanilla. Pour into buttered foil-lined pan. Cool 30 minutes.
• When candy has completely set, carefully remove from pan by lifting foil. With thin bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.