This is a recipe that has been handed down from my mom’s side of the family.  These caramels have been a Christmas staple since I can remember.

2 1/4c brown sugar
1c butter
1c light corn syrup
14oz can of sweetened condensed milk
chopped walnuts, flake sea salt (optional)

Grease a 9 x 13 inch pan with butter.  Bring all ingredients with the exception of the walnuts or salt to a boil in a heavy bottom sauce pan over medium heat with constant stirring.  Using a thermometer, remove the caramel from the heat at the firm ball stage, 242-248° F.  Pour caramel into prepared pan and sprinkle nuts or salt over the top.  Allow to cool to room temperature before cutting.  Wrap individual caramels in wax paper. We always stored these in the fridge to prolong shelf life, letting them come up to room temperature before eating.