Grandma Sherris Caramels

Instructions

1. Prepare a 9x9-inch baking dish by lining it with parchment paper, leaving an overhang for easy removal later. Lightly grease the parchment paper and set aside.

2. In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the brown sugar and corn syrup, stirring continuously until the sugar has dissolved.

3. Gradually pour in the sweetened condensed milk while stirring constantly to prevent the mixture from sticking to the bottom of the pan.

4. Attach a candy thermometer to the side of the saucepan, making sure it does not touch the bottom. Cook the mixture over medium heat, stirring occasionally, until it reaches 245°F (firm ball stage).

5. Once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract. Be careful as the mixture will be extremely hot.

6. Pour the hot caramel into the prepared baking dish, using a spatula to spread it evenly. Let it cool at room temperature for at least 4 hours or until set.

7. Once the caramel has set, use the parchment paper overhang to lift it out of the dish. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles.

8. If desired, you can wrap each caramel individually in wax paper or parchment paper for storage or gifting.