Creamy Orange Caramels

• 1 teaspoon plus 1 cup butter, divided
• 2 cups sugar
• 1 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract

1. Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
3. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244u0b0 (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
4. Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

butter, sugar, light corn syrup, condensed milk, orange extract, vanilla

Taken from www.tasteofhome.com/recipes/creamy-orange-caramels/ (may not work)