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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.

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