1 pt. white corn syrup
2 1/4 c. sugar
1/2 lb. butter
Pinch of salt
1 can Eagle Brand condensed milk
1 tsp. vanilla

Stir lightly and bring to boil syrup, sugar, butter, and salt. Remove from heat and stir in very slowly can of milk. Return to heat and stir slowly until candy thermometer registers 240 degrees. Remove from heat and stir in vanilla. Pour into 7 x 11 pan (well buttered). Allow to cool. Loosen edges and "bang" into cutting board. Cut into squares and wrap each pieces in waxed paper.

To make chocolate caramels, add 4 ounces unsweetened chocolate with first ingredients or with milk. Makes 3 pounds.