In a heavy bottom pan, melt the butter over low heat.
After the butter has melted, add brown sugar and a little salt. Stir well.
Next, add corn syrup and continue stirring.
Slowly add condensed milk, stirring constantly.
Cook over low heat and keep stirring constantly.
After the caramel starts boiling, continue cooking until the caramel reaches 230 ° and then begin to test the "soft ball stage." It takes around 16-18 minutes to get to this point, while continuing to move.
If you are not sure what is meant by the "soft ball stage", get a small bowl of cold water and so the temperature reaches 220 ° lower a little caramel into cold water and see if it feels soft, but rather hard between your fingers. This may need to be done several times to get the right temperature for caramel. If it's too soft and doesn't form a ball, continue cooking a little longer, stirring constantly. Continue assertiveness testing with the "soft ball stage" method. After the caramel reaches the desired texture and temperature, remove it from the heat. Make sure the caramel temperature does not exceed 240 ° because your caramel will be too hard.
After removing from the fire, add vanilla and stir.
Pour caramel into a generous 9 x 13 glass pan.
After the caramel cools, remove it from the pan and place the caramel on a piece of wax paper. I use a long spatula that has been smeared with butter so that the caramel will not stick when removing it from the glass plate.
Cut the bite size.
You can wrap caramel one by one with wax paper and rotate the ends, or place caramel in a container with wax paper between the layers.
Recipe notes
If your flame is too high, your caramel may turn hard.
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