Microwave Caramels

1 cup butter
1 pound (2 1/3 cups) light brown sugar, firmly packed
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil.
Set aside.
Place butter, sugar, syrup, milk and salt in a large (2-quart)
microwave-proof mixing bowl. Microwave on HIGH for 2 to 3 minutes,
stirring after every minute.
Attach a microwave candy thermometer. Microwave on high for about 8
minutes or until mixture reaches 245°F ( (firm-ball stage). No
stirring is needed. Remove from microwave; stir in vanilla and walnuts.
Let stand for 10 minutes, stirring well several times.
Pour into prepared pan. Refrigerate until set. Remove from pan and cut
into squares. Wrap each candy individually in waxed paper and store in
refrigerator.
Makes about 72 pieces or 2 3/4 pounds.
Note: This recipe was tested in a 1,100-watt microwave.