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Microwave Caramels

1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract

1. Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
2. Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.
3. Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.
4. Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.
5. Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.

Makes about 72 pieces.