My Mom’s Famous Caramels

Butter the sides and bottom of a 9×13-inch pan. Set aside.

In a medium heavy saucepan, add sugar, corn syrup, half of the sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture still at medium-low heat, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage, but I prefer mine really soft.

When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.