Butter a 9x9x2 inch pan generously and set aside.

Melt butter in a heavy 3 quart saucepan.

Add brown sugar and a dash of salt to the melted butter, stirring thoroughly.

Stir in light corn syrup.

Gradually add sweetened condensed milk, stirring constantly to avoid scorching.

Cook over medium heat, stirring occasionally, until the mixture reaches 245°F (firm-ball stage), about 15 to 20 minutes.

Ensure the mixture boils gently over the entire surface.

Remove from heat and stir in vanilla extract.

Pour the caramel mixture into the prepared buttered pan.

Allow the caramel to cool completely.

Once cooled, cut into squares using a wet, sharp knife.

Wrap each square individually in clear plastic wrap.

The recipe yields approximately 2 1/2 pounds of caramels.