2 c. sugar
2 c. light corn syrup
1/8 tsp. salt
2 c. Pet evaporated milk
1 tsp. vanilla
1/2 c. unsalted butter

In a 3-quart heavy saucepan, combine sugar, corn syrup and salt. Cook over medium-high heat until mixture reaches firm-ball stage (244 degrees), stirring occasionally. Add butter and gradually add evaporated milk so that mixture does not stop boiling.

Stirring constantly, cook rapidly to firm-ball stage again. Remove from heat; add vanilla and pour mixture into a buttered 9-inch square baking pan without scraping the sides of the saucepan. Cool thoroughly before cutting. Makes 81 (1x1 inch) caramels.