Christmas Treasures - Carmel

1 cup butter
1 lb light brown sugar
1/8 tsp salt
1 cup light corn syrup
1 14oz can sweetened condensed milk
1 tsp vanilla extract

245* is the recommmended temperature - if you like it a little softer, cook to 240*. The hardness or softness of the carmel will depend on the accuracy of your thermometer.

Micorwave: Combine all ingredients, except vanilla, in a 4 quart bowl. Cook in high for 15-17 minutes, stirring every 3 minutes. Add vanilla. Coll in a buttered 9x13 inch pan. When cool, cut into squares and wrap in waxed paper.

Cooking times can vay depending on the power of your microwave ove, - If the candy hasn't reached a temperature of at least 240* after 17 minutes, cook longer and continue stirring every 3 minutes.

Stove top: In a saucepan melt butter. Stir in sugar and salt. Then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245*. Remove from heat and stir in vanilla. Pour into 9x13 buttered pan. When cool, cut into squares and wrap in waxed paper.

Submitted by Bonnie Silliman
Makes 78 servings