CREAMY CARAMELS

CREAMY CARAMELS

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract

Line an 8" square pan with foil, butter the foil and set aside. Combine sugar, corn syrup & butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat & stir in milk. Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan & cut into 1" squares. Wrap individually in waxed paper; twist ends. Yield: 64 pieces.