2 c. granulated sugar
Dash salt
2 c. light corn syrup
2 c. evaporated milk or cream
1 tsp. vanilla or 2 tbsp. rum flavoring

Put sugar, salt and corn syrup into large, heavy saucepan. Heat to boiling and boil to firm ball stage (245 degrees), stirring occasionally. Gradually add the butter and milk so slowly that mixture does not stop boiling at any time; continue to cook rapidly, with constant stirring to medium ball stage (242 degrees).

The candy will stick and scorch easily toward the last, so be careful to stir constantly. Remove from heat; add flavoring and stir well. Then pour into a buttered 9-inch square pan. cool thoroughly before cutting.

When cold, turn out onto a molding board covered with waxed paper; cut with a sharp, heavy knife, using a sawing motion. Wrap in waxed paper or in moisture-proof cellophane (ordinary cellophane will stick). Makes 2 pounds.

(These caramels have frequently been requested and donated for the Candy Booths at Bazaars and are especially requested as gifts for special occasions.)