Caramels

1 cup margarine
14 ounces sweetened condensed milk
2 1/4 cups brown sugar
1 cup light corn syrup
1 teaspoon vanilla

Generously butter a 9" square pan or line with parchment paper.

In heavy 3 quart saucepan melt margarine.

Add sugar and dash salt, stir thoroughly. Stir in syrup.

Add milk gradually, stir constantly. Cook over medium heat for 15-20 minutes (firm ball stage).

Mixture should boil gently over entire surface. Remove from heat, add vanilla. Pour into pan.

When cool, cut with wet, sharp knife. Wrap each piece in clear plastic.

For chocolate caramels: Add 2 squares unsweetened chocolate, cut up, with the milk.