1 (16 oz.) bottle white Karo syrup
2 c. sugar
1 can evaporated milk
Chunk of butter (approx. 2 tbsp.)

Add all together and cook hard over medium low heat. Stir constantly until firm ball forms in cup of cold water. After removed from heat, add 1 teaspoon vanilla. Use well buttered pan to pour caramels into. When cool, cut into squares and wrap in wax paper.