Homemade Caramel

1 can (14 ounces) sweetened condensed milk

1 cup light corn syrup

1 cup sugar

½ cup brown sugar

½ stick butter

1 tablespoon real vanilla extract

In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil.

Reduce heat to low, stir in vanilla and continue stirring until caramel reaches 244 degrees on a candy thermometer or firm-ball stage.

Pour in glass container. Cool to use.

Linda Hundt, DeWitt, Mich., Crisco Innovation Best of Show, Professional category, 2011 American Pie Council Crisco National Pie Championships