2In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
3When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
4Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
5Dip caramel squares in chocolate and place on wax paper to cool.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.