Quick Caramels

{quick... and easy}
Well, I'm on this candy making kick. However, I wanted something simple and quick and somewhat fool proof. Also I learned something cool (well most people probably know this but I obviously was not paying attention in class) but water boils at a different temperature depending on your altitude. Which would explain why my last candy making endeavor was just that, an endeavor. The way you can test your thermometer- boil water and see what temperature your thermometer levels off at once the water comes to a rolling boil. Easy. The boiling point at sea level is 100C (212F) so depending on what temperature your water boils at, you will either add or subtract that number from the boiling point at sea level. I wasn't very good at word problems in math class so if this doesn't make sense you can blame it on that fact. This little fact can either make or break your candy making (or teeth...).

Ingredients:
1/2 cup butter
2 cups brown sugar
1 1/4 cup Sweetened Condensed Milk (16oz can)
1/2 cup corn syrup
1 teaspoon vanilla

Directions:
Line 8x8 inch square or circle baking dish with foil, and spray generously with cooking spray. In a medium saucepan melt butter over low heat. Add brown sugar, sweetened condensed milk and corn syrup, stir till sugar is dissolved. Cook and stir over medium-high heat until mixture boils. Insert candy thermometer, and reduce heat to medium and continue boiling at a moderate rate stirring frequently until the thermometer registers 248F (about 30-45 minutes).
Remove from heat and add vanilla, then quickly pour caramel into baking dish and let cool completely. Cut into pieces and wrap all cute like! Ta-da!

Source: Better Homes and Gardens New Cook Book 15th Edition