2 c. sugar
Pinch salt
2 c. white syrup

Boil in heavy saucepan to 245 degrees. Add 1/2 cup melted butter and 1 can Eagle Brand CONDENSED milk (not evaporated milk), stirring constantly. Keep boiling to 240 degrees, stirring constantly. Add nuts and 1 teaspoon vanilla and pour into well buttered 9 x 13 inch pan. Cool, cut and wrap each caramel.

Can be used for chocolate turtles. Let candy cool until quite thick. Mix in pecans and drop patties onto buttered cookie sheet. Chill or freeze. Coat with melted dipping chocolate or melted Hershey bars.

Caramel apples: Let candy cool until quite thick. Insert wooden popsicle stick into each apple. Dip washed and dried cold apples in caramel, letting excess drip off. Set on powdered sugar or chopped nuts on waxed paper.