Ingredients

1 cup butter (don’t use Tillamook butter- it has too much water content and it fails)

2 1/4 cup brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

dash salt

sea salt (for sprinkling at the end)

1 tsp. vanilla

Preparation

Butter a 9X13 pan, set aside

  1. Using an extra large bowl, melt butter in microwave. Add brown sugar, corn syrup, condensed milk, salt. Mix and cover with plastic wrap. Microwave for 9 minutes on High. Very carefully, remove from microwave and take off plastic wrap; loostening plastic furthest away from you bringing it towards you so hot steam goes away from you. Mix with a large whip until smooth. Cover with plastic wrap again and microwave for 15 minutes at 50% power. Mix with whip. Add vanilla and mix. Pour into prepared pan. sprinkle with sea salt. Put in cool place overnight, garage or fridge.
  2. Cut cooled caramel into scant 1" X 1/2" pieces. Only cut as much as you can wrap at one sitting because it fuses back together as it sits.
  3. Cut small squares of waxed paper. Wrap each caramel in the waxed paper, twisting ends gently (as they tear easily).