| A: | 2C granulated sugar |
| 2C light corn syrup | |
| 1/2C butter | |
| Few grains of salt | |
| B: | 1 2/3C evaporated milk |
| C: | 1t vanilla |
| 1. | Cook (A) until boiling. |
| 2. | Slowly add (B) so it doesn't stop boiling. |
| 3. | Cook over medium heat to "firm ball stage" (about 242 degrees using a candy thermometer) stirring constantly (about 25 minutes). |
| 4. | Remove from heat, add (C). Wait until the caramel stops bubbling, then pour into a buttered cake pan. Cool at room temperature. |
Servings: 18