Have used for dipping apple slices, making caramel apples or caramel apple pies, chocolate covered caramels, ice cream topping, cake filling, and of course delicious candies for gifts.
Does stick to teeth, but quickly melts in your mouth and removes from dentures. Softer than store bought.
In a heavy bottomed saucepan over medium heat, combine the butter, sugar, molasses, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C). Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, add parchment paper to a 9x13 inch baking pan and butter or spray paper. When the caramel is ready, pour into the pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors or pizza cutter. Wrap individual pieces in cellophane.
234 - caramel sauce
236 - good for candy making (chill, dip in chocolate)