When I made this caramel, we all just devoured it. It so simple, and such a hit!
1 cup chopped walnuts (optional)
1 cup butter
1 16-ounce package (2 1/4 cups) packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup light-colored corn syrup
1 teaspoon vanilla
1. line an 8x8x2 inch or 9x9x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.
2. In a 3-quart heavy sauce pan melt butter over low heat. Add brown sugar, sweetened condensed milk and corn syrup. Mix well. Cook and stir over medium-high heat heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently until the thermometer registers 248 Fahrenheit, firm ball stage (15 to 20 min).
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, sue foil to lift it out of pan. Used a buttered knife to cut into 1-inch squares. Wrap each piece in plastic wrap. Store up to 2 weeks- if it lasts that long!!