Carmels

Recipe from Gail Christians  

1 (1 lb) box brown sugar
1 can Eagle Brand condensed milk
1 cup butter
1 cup white corn syrup
1 tsp vanilla

Melt butter in heavy (cast iron) skillet.  As it melts, stir in remaining ingredients.  Bring to a boil.  Boil hard for 12 minutes, stirring constantly.  Pour into buttered 13 x 9-inch pan.  Let cool.  Turn out onto cutting board covered with wax paper.  Cut into squares & individually wrap each carmel in waxed paper.