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Caramels

I only make these once a year because the cooking part takes so darned long. Still, they're wonderful little bits of heaven, and they cost a fraction of what you'll pay in a candy store.

2 c. sugar
Dash salt
2 c. white corn syrup
1/2 stick butter
2 c. condensed milk
1 tsp. vanilla

Boil sugar, salt and corn syrup to 245 degrees. Add butter & milk (don't let it stop boiling).
Cook to 242 degrees, stirring constantly (this is the part that takes forever, but it you aren't careful it will scorch on the bottom and you'll have lumps of yukky stuff.)
Add vanilla.
Pour into 9-inch square pan and cool. Cut into squares and wrap in waxed paper.
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