You will need a candy thermometer and a bit of patience, but it's worth it. They are chewy and delicious, and I have yet to meet someone who doesn't enjoy them. I'll be including a tin of these with the gifts I put together for my children's teachers. The babysitters in the nursery at church will also be getting some, as well as famiy and friends.
1 cup (2 sticks) butter
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch of salt
1 1/2 teaspoons vanilla extract
1 to 2 Tablespoons coarse sea salt
Generously butter the bottom and sides of a glass 9x13" baking pan.
In a heavy saucepan over medium heat, combine all ingredients EXCEPT for the vanilla. Bring the mixture to a boil, stirring constantly. Heat until the temperature on your candy thermometer reaches between 235 and 24o degrees F. Continue to cook for 2 more minutes at this temperature. You have to stir constantly, scraping the bottom so the mixture will not burn. Remove from heat and stir in the vanilla extract.
Carefully pour the VERY HOT liquid caramel into your buttered glass pan. Wait about 1 minute and sprinkle coarse sea salt on top of the caramel, using your preference of how much salt you want to add. The contrast of the sweet caramel and the salt makes for a wonderful combination of flavors.
Allow it to cool completely at room temperature. Then remove the caramel slab from the pan and cut into squares using a large sharp knife or strong kitchen scissors.
Wrap each piece in waxed paper and twist the ends.