• Servings: Makes a 9
• 1 cup butter
• 1 pound (about 2 ¼ cups) light brown sugar
• Dash of salt
• 1 cup light corn syrup
• 1 can (15 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract

1. 1. In a large pot, melt butter over medium heat.
2. 2. Add brown sugar and salt and stir to combine.
3. 3. Add corn syrup, continuing to stir.
4. 4. Gradually, add the milk, stirring constantly at medium heat, until the caramel reaches no higher than 245° (test the caramel by dropping little drips into a glass of cold water, feeling the hardness of the drips, until the desired level of hardness is reached).
5. 5. Remove from heat and add vanilla.
6. 6. Pour into an 8”x12” well-buttered pan (you can line the pan with foil, if you’d like).
7. 7. Cool, cut, and wrap in waxed paper. Makes about 250 bite-sized candies ( ½ x 1”).

My dad used to make these caramels with his students each year (both in Delaware and at Skamania School). Everyone would take some candies home to share with their families. The recipe was shared with him while teaching in Delaware in the 1970’s, and is a Medlin family holiday favorite!