2 c. white sugar
1 c. Karo syrup
1/2 c. butter
1 tall can milk (12 oz. can condensed milk)
1 c. chopped nuts (opt.)

Cook all together, stirring constantly until mixture forms a hard ball in cold water. Add the nuts. Pour into a buttered pan. Cut when cool. Then wrap. (Hard ball stage is 248 to 254 degrees.)

Try making a double batch, cooking it in a four-quart heavy kettle, to prevent scotching. By stirring with a flat-tipped wooden spatula or spoon. The caramel mixture can be cooked at a high temperature without burning or scorching, thus taking considerable less time to cook. A hot-pot mitten is desirable when stirring the mixture.