Butterscotch Caramels 3/4 cup sweetened condensed milk 2 cups firmly packed light brown sugar 1 cup butter 1/2 teaspoon salt 1 cup dark Karo corn syrup 1 teaspoon vanilla extract Cook all ingredients except vanilla extract together in a large saucepan to 240 degrees F. Add vanilla extract. Cook to 246 degrees F. Pour into a buttered tin 1-inch deep. Press nuts into candy if desired. Cut when cool.