Danish Pastry Caramels

1 cup/250 mL butter

2-1/4 cups/550 mL packed brown sugar

1/8 tsp/0.6 mL Watkins Sea Salt

1 cup/250 mL light corn syrup

1 (14 oz/400 g) can sweetened condensed milk

1 tsp/5 mL Watkins Danish Pastry Extract

Melt butter in heavy saucepan. Add brown sugar and salt; blend well. Stir in corn syrup and sweetened condensed milk gradually, blending well. Cook over medium heat for 12–15 minutes or to 245°F/125°C on a candy thermometer (firm-ball stage), stirring constantly; remove from heat. Stir in extract.Pour into buttered 13x9”/33x23-cm pan (make sure pan is buttered thoroughly). Let stand until cool. Cut into squares with scissors.