2 c. white granulated sugar
1/2 tsp. salt
1 pt. bottle of Karo white syrup
1/2 lb. real butter (must be butter)

Cook the above to crack stage, stirring almost constantly (burns easily). Then SLOWLY add 1 can of evaporated milk and 1 teaspoon vanilla. (Do this slowly or it will curdle.) Cook to soft ball stage and then turn out into pan that has been buttered. Nuts can be added, if desired. Will make about 3 pounds.

Can also be used to cover apples by cooking just a little longer. Can also be cut into caramel squares and dipped in chocolate. To make the chocolate, use 1 large bar of almond bark and 1 (12 ounce) bag of semi-sweet chocolate in a double boiler. Melt and combine well. Then dip the caramels.