1 cup butter
1 16 oz. pkg. brown sugar (2 1/4 cups, packed)
2 cups light cream
1 cup light corn syrup
1 teaspoon vanilla
Butter a 9 x 13 pan.
In a heavy 3-quart saucepan melt butter, add brown sugar, cream and corn syrup. Mix well. Stir with a wooden spoon over med-high heat to boiling. Stir every few minutes, and clip a candy thermometer to the side. Boil over med heat till it reaches 248º, firm-ball stage. Start testing the temp after it looks like the mixture has thickened and is boiling lower in the pot.
Remove from heat, stir in the vanilla, pour into prepared pan. Let cool completely. (I let mine set over night.) Cut into 1 in. pieces and wrap in wax paper squares. Makes about 2 pounds.
If you want to add nuts, sprinkle the bottom of the pan with chopped nuts before you pour in the caramel.