Ingredients:
2 cups white granulated sugar
1 cup white karo syrup
1/4 lb. butter
1 can evaporated milk (or equal amount of cream) 12oz
1 capful vanilla extract (1 tsp)
Method:
Melt butter in a skillet, add the sugar and karo, boil to a soft ball (about 5 minutes) when tested in a bowl of cold water. Then add evaporated milk, while stirring constantly. Do not allow boiling to stop while adding milk. (If it is not boiling while adding the milk, it will result in grainy caramel). Continue to boil until candy forms a firm ball when tested in cold water. Take the pan OFF THE HEAT when the ball is a little softer than the desired result, since the caramel continues to cook because of the heat from the pan. Add nuts, if desired. Pour into buttered 8x8 or 9x9 pan and allow to cool. When cool enough to handle, dump from pan (this usually requires some banging to get the caramel from the pan), cut into pieces and wrap in waxed paper, or dip in chocolate.
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