Creamy Caramels

Line an 8-inch square pan with foil and then grease the foil with some butter.

Combine butter, sugar, and corn syrup in a 3-quart saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil slowly for 4 minutes without stirring.

Remove from heat and add condensed milk and pecans.

Reduce heat to medium-low, put the pan back on the heat, and cook until a candy thermometer reads 238F (soft ball stage), stirring constantly.

Remove from heat and add vanilla. Pour into prepared pan.

Let cool completely. Remove from pan and cut into 1-inch squares. Wrap in waxed paper.

Makes about 60 pieces.