This recipe is my Great Aunt Irene's caramel recipe, and it truly is the greatest caramel I have ever had.
One of the greatest things about this recipe is that you can use it to make a caramel syrup which is delicious on ice creme or cook it a little longer to create caramel candies.

What you will need for the World's Greatest Caramels:
1 Stick of butter
8 ounces brown sugar
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1 tsp. vanilla

Medium sized pot
Spoon - preferably wood, but metal will work
Candy Thermometer
Buttered serving dish or pan

Step 1: Butter and Brown Sugar

Melt the butter in the pan

Add the brown sugar and bring to a rolling boil

Step 2: Corn Syrup and Sweetened Condensed Milk

Add the corn syrup while stirring (it will bubble a little when you add in the syrup)

Remove from heat and mix in the sweetened condensed milk.

Step 3: Boil

Return the pot to the heat and bring to a boil.

Place the candy thermometer in the caramel and cook to desired temperature stirring often.

For a caramel syrup cook to 220°F
For a firmer caramel candies cook to 240°F

Once the desired temperature is reached remove thermometer and remove the pot from the heat.

Stir in vanilla