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Line an 8-inch square baking pan with foil and grease with 1 teaspoon butter. Editor's note: You can also use parchment paper. Leave an overhang on each side so you can easily remove the caramels for cutting.
In a large, heavy saucepan combine sugar, corn syrup and 1 cup butter. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook the caramel candy for four minutes without stirring.
Remove from the heat and stir in condensed milk. Continue cooking the candy over medium-low heat, until a candy thermometer reads 238°F (soft-ball stage). Stir constantly during this stage to prevent burning on the bottom of the pan. Remove from heat and stir in the vanilla. Editor's tip: A heatproof rubber spatula works well to keep the bottom from burning. Don't be tempted to rush the caramel because it takes time to reach the right temperature.
Pour into the prepared pan (don't scrape the bottom in case there are some burnt bits) and cool completely. Lift the candy out of pan, cut them into 1-inch squares and wrap them individually in waxed paper. Twist the ends to seal.