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1 Combine Sugar, Butter, Condensed Milk, Corn Syrup, Maple Syrup, Vanilla, Molasses And Salt In A Thick-Bottomed 2 1/2 Or 3 Quart Saucepan. Stir With A Wooden Spoon On Medium-Low Heat Until All The Sugar Dissolves. There Should Be No Grittiness (Sugar Crystals) When You Test By Rubbing A Little Of The Caramel Between Your Fingers. Brush Down The Sides Of The Pan With A Wet Pastry Brush To Dissolve Any Sugar Crystals That Might Form On The Pan Sides. 2 Attach A Clip-On Candy Thermometer To The Pan And Cook Caramel At A Rolling Boil Until The Thermometer Reaches 236
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