Homemade Caramel Candies

     This was my first time making homemade caramels.  I've made toffee and made various caramel sauces but, never candy.  My friend gave me her recipe for "non-sticky" caramel and I thought I'd give it a go.  This recipe was not only easy - its tasty!!  It's great for hostess gifts and treat bags! Enjoy! Diane 

Homemade Caramel Candies 

Needed: 
*Candy Thermometer or Instant Read 
*9x13 buttered Pan
*Wax paper or candy wrappers (3x3)

Stirred in on heat: 
1 Cup unsalted butter
1 can sweetened condensed milk, 14oz.
1 cup light corn syrup 
2 cups brown sugar

Stirred in off heat: 
2 teaspoons vanilla extract 
1/4 teaspoon salt 

Directions: 
     Lightly coat a 9x13 pan with butter and set aside.  In a large saucepan over medium heat on stovetop melt together the butter, condensed milk, corn syrup and brown sugar.  Make sure to use a rubber:silicon spoon as your making candy and the mixture will get very hot.  Once your mixture has melted down, increase to a simmer and stir constantly until your mixture reaches "softball stage" on your instant read or candy thermometer ((between 235 - 245 F))  You will aim for the lower end range if you are at a higher altitude and aim for the higher end of range if you are a lower altitude.  Once you hit "soft-ball stage" remove your mixture from heat and stir in the vanilla extract and salt.  Pour mixture into the buttered 9x13 pan.  Let cool on countertop completely before cutting into squares.  Wrap in individual pieces of wax paper if preferred.  I cut my wax paper into 3x3 squares to wrap caramels and twist ends.  You can buy cellophane caramel candy wrappers online, which seem to be preferred as they won't tear when twisting. 
    I varied the sizes of my caramels and my yield was approx 70 caramels.  If you cut all yours into 1 inch squares, you'll get approx 115 in total.