Once butter is melted, add brown sugar and a dash of salt. Stir thoroughly.

Next, add corn syrup and continue to stir.

Slowly add condensed milk, stirring constantly.

If you are unsure what "soft ball stage" means, get a small bowl of cold water and once the temperature reaches 220° drop a little caramel into the cold water and see if it feels soft, but somewhat firm between your fingers. This might need to be done a few times to get to the right temperature for the caramel. If it is too soft and doesn't form somewhat of a ball, continue cooking a little bit longer, stirring constantly. Keep testing for the firmness with the "soft ball stage" method. Once the caramel reaches the desired texture and temperature, remove from heat. Make sure the caramel's temperature does not reach beyond 240° because then your caramel will be too hard.

Once removed from heat, add vanilla and stir.

Pour caramel into a 9 x 13 glass baking dish lined with parchment paper.

Once cooled, remove the caramel from the baking dish and place caramel on the counter with the parchment paper. Cut into 1-inch pieces.

Heat the chocolate candy coating according to package directions.

Drip each piece of caramel into the melted chocolate and place on wax paper or parchment paper. While the chocolate is still wet, sprinkle with holiday sprinkles, and let cool.

Wrap the caramel individually in candy wrappers or wax paper and twist up the ends, or place caramel in a container with wax paper between the layers.