2 cups sugar
2 cups corn syrup (Karo)
1/4 tsp. salt
1/2 cup (1 stick) butter
2 cups milk
1 tsp. vanilla

Cook sugar, syrup, salt and butter until the mixture reaches a clear thick consistency. Stir in the milk gradually.

Cook until it forms a firm ball (240°F on candy thermometer), stirring constantly to prevent sticking.

Add vanilla and pour into buttered 8x8-inch pan.

When cold, remove from pan and lay on oiled board. With a long sharp knife and using a saw-like motion, cut into 1-inch cubes. Wrap each piece in waxed paper.

Makes 6 dozen caramels.