Salted Carmels

These are the caramels I made for Heidi tonight. Recorded here so I can try them again.

1 cup butter salted
2 1/4 cups brown sugar
1 tablespoon kosher salt (or 2tsp regular salt)
1/3 cup light corn suryp
2/3 cup dark corn suryp
1 14oz can of sweetened condensed milk

3qt saucepan

melt the butter in a 3qt sauce pan over medium heat
stir in brown sugar and salt stir until mostly melted down
add corn suryp stirring constantly until smooth.
slowly add milk stiring all the while.

Stir continuously until the firm ball stage (which I call 250 and the rest of the world calls somewhere between 245 and 248) and no my thermometer isn't wrong. I just like carmels that if you cut will stand up....but not the filling rippers of hard ball at 260.

These are salty and sweet, and early testing indicates addictive