CARAMELS 

 

2 c. granulated sugar

2 c. light Karo

2 c. evaporated milk (1 lg. can)

1/4 tsp. salt

1 tsp. vanilla

1/2 c. butter

1 c. pecans (optional)

 

But sugar, salt and butter in large pan over fire, stir until it boils to a clear thick consistency.

Add evaporated milk SLOWLY so as not to stop boiling. Stir constantly to

 240 degrees on a candy thermometer, or a very firm ball stage when tested in cold water.

 Remove from heat and stir in vanilla and pecans, but DO NOT BEAT. Pour onto a well buttered platter.

Let stand overnight. Cut in sawlike motion and wrap.