Step 1

Line an 8-inch square pan with heavy aluminum foil. Butter foil and set aside.

Step 2

In a large saucepot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat.

Step 3

Stir in the sweetened condensed milk. Return to medium heat and place the candy thermometer in the pot. Cook, stirring constantly until the thermometer reads soft ball stage (238 degrees). Remove from heat and stir in vanilla.

Step 4

Pour into the prepared pan. Allow the caramel to cool until able to handle. Cut into one-inch squares and place each square (which will look like a blob at this point) onto a cookie sheet or platter to cool completely.

Step 5

Once cooled, place each in the center of a wax paper square, roll up, and twist the ends.