First thing - butter your glass pan (sides and bottom), either a 9 x 11 (thinner carmels), or 9 x 9 (thicker carmels)
Mix together:
1 cup butter or margerine
1 can condensed milk
1/4 tsp. salt
1 cup white corn syrup
2 cups brown sugar
Combine ingredients above, and stir together over medium heat. Bring to a boil, stirring constantly, until the candy thermometer reads 232 degrees.
Pour into a glass pan which has been thoroughly buttered (see above)
Put in fridge to set, before cutting into pieces and wrapping in wax paper.
