Grandma's Homemade Caramels

Butter a 9 x 13-inch baking dish. Use approximately 1 tablespoon of softened butter to coat the bottom and sides of the dish. Apply with a piece of wax paper, parchment paper, or clean fingers to ensure an even layer and prevent sticking.

In a large saucepan melt 1 cup unsalted butter over medium heat.

Once melted, add 1 (14 ounce can) sweetened condensed milk, 1 cup light corn syrup, and 2 cups brown sugar. Stir constantly with a rubber spatula, scraping the sides and bottom of the pan regularly.

Continue to cook the mixture over medium heat, stirring constantly, until it comes to a gentle simmer.

Maintain a steady simmer and continue stirring constantly. Cook until the mixture reaches the soft-ball stage, between 235°F and 245°F (113°C and 118°C). At higher elevations, aim for the lower end of the temperature range; at sea level or lower elevations, use the upper end.

Once the caramel reaches the correct temperature, immediately remove the pan from heat. Stir in 2 teaspoons vanilla extract and 1/4 teaspoon salt until fully incorporated.

Carefully pour the hot caramel into the prepared baking dish. Let the caramel cool completely at room temperature, about 2 to 3 hours.

Once cooled, cut into 1-inch squares using a sharp knife. For individual servings, wrap each piece in wax paper.