World's Greatest Caramels

This recipe is my Great Aunt Irene's caramel recipe, and it truly is the greatest caramel I have ever had. 
One of the greatest things about this recipe is that you can use it to make a caramel syrup which is delicious on ice creme or cook it a little longer to create caramel candies. 


What you will need for the World's Greatest Caramels:
1 Stick of butter
8 ounces brown sugar 
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1 tsp. vanilla

Medium sized pot
Spoon - preferably wood, but metal will work
Candy Thermometer
Buttered serving dish or pan

Melt the butter in the pan

Add the brown sugar and bring to a rolling boil

Add the corn syrup while stirring (it will bubble a little when you add in the syrup)

Remove from heat and mix in the sweetened condensed milk. 

Return the pot to the heat and bring to a boil.

Place the candy thermometer in the caramel and cook to desired temperature stirring often.

For a caramel syrup cook to 220°F
For a firmer caramel candies cook to 240°F

Once the desired temperature is reached remove thermometer and remove the pot from the heat.

Stir in vanilla

Pour the caramel into the buttered pan and wait for the caramel to set up.

The end!