Holidays are the best time to make candy, and they make great presents. Caramels keep for a few months so if you wrap them in wax paper you can always have them fresh. When making candy caramels there are a few important things to note.  The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.
Caramel Ingredients - 1 cup butter
- 2 ¼ cups brown sugar
- 1/8 teaspoon salt
- 1 cup light corn syrup
- 14 ounces sweeted condensed milk
- 2 - 1 ounce pieces unsweetened chocolate
- 1 teaspoon vanilla extract
Method
Butter a 9” x 9” pan, we use a silicon pan since you do not really need too much butter. Melt butter in a 3 quart sauce pan, then add the sugar and salt. Stir together, then add the corn syrup. A little at a time, add the sweetened condensed milk, then the chocolate. Add your candy thermometer.  You should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks. Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Remove from the heat, then stir in the vanilla extract. Then pour into your 9” x 9” pan. Cut into 1 inch pieces once cool. Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.
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