Homemade Caramels

The caramels begin the cooling process. I did refrigerate them for a little while to get them completely cool.

The next step was chopping into small pieces and wrapping in wax paper...

A lot of chopping and a lot of wrapping made 1 bag of caramels and left 1/2 a pan for me to make chocolate covered caramels...

Which looked something like this before they went in the fridge to harden completely:

And now both bags are filled with wrapped caramel deliciousness...

Homemade Caramels
1 c. butter
1 (16 oz.) pkg. brown sugar
Dash of salt
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla

Generously butter jelly roll pan (10.5x15x1 inch). In heavy 3-quart pan, melt butter. Add sugar and dash of salt. Stir thoroughly. Stir in corn syrup. Gradually add sweetened condensed milk, stirring constantly. Cook over medium heat, stirring occasionally, to 245 degrees (firm ball). Mixture should boil gently over entire surface for 15 to 20 minutes. Remove from heat and stir in vanilla. Pour into prepared pan. Cool completely. Cut with wet, sharp knife. Wrap in wax paper.

Thanks Leif & Jeny for the wonderful caramels...and the recipe to make more.