1 can Sweetened condensed milk
1-1/4 cup butter, softened
1-1/4 cup sugar
1-1/4 cup brown sugar
1-1/4 cup corn syrup
1 tsp vanilla **
Prepare pan. Line a jelly roll pan with foil and butter it. Set aside while making candy.
Slowly melt all ingredients except vanilla. Stir constantly so it doesn't burn. Continue to cook until boiling and temp reaches 250 degrees on a candy thermometer. This process takes about 30 minutes. When candy reaches this temp, turn off heat and stir in vanilla. Mixture will bubble up. Immediately pour into prepare pan. Let it sit on counter for about an hour then cover a large cooling rack with waxed paper and set over the top of the jelly roll pan. Let pan sit on counter over night. The next day, spray the waxed paper with non-stick cooking spray and turn caramels over on it. Remove jelly roll pan and foil from caramels. Cut into small pieces and wrap in waxed paper squares. **the vanilla isn't in the original recipe. I added it as I like the flavor.
I made these early in the day on Christmas Eve and set out in the garage to cool down so I could cut some up for our neighbors-whose house we stopped at after church that night. She was giddy. I told her to hoard some for herself since she always shares the ones I give her. They really are that good.
I'm on the look out for a half-sheet higher sided pan. The only thing I don't like is that they are so thin because my jelly-roll pan is standard size. You don't want to make these in a cake pan though. They don't set up well, I believe because the sides are so high. Just trust me on that one.