Caramel Candies

1 cup sugar
1 cup dark corn syrup
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Line an 8 in. sq. pan with foil, and butter the foil. Mix together the sugar, corn syrup and butter in a saucepan. Bring mixture to a boil over medium heat, stirring constantly. Then let it slowly boil for four minutes without stirring. Remove the saucepan from heat, and add the milk, stirring carefully. Decrease the heat to medium-low, and heat the mixture until candy thermometer is at the soft-ball stage (238), while stirring constantly. Remove saucepan from heat, and stir in the vanilla. Pour the mixture into the pan and cool. Remove from pan; cut candy into 1 inch squares and wrap individually in waxed paper. Twist the ends. Use colored wax paper for a festive look.
Makes 64 caramel candies.