Divine Caramels

1 Qt. light karo syrup
4 cups sugar
2 squares butter
1 pint whipping cream
2 Tbsp. vanilla
1-12 oz. can evaporated milk

Before starting caramels, foil cookie sheet with Release foil from Reynolds. Make sure foil goes up sides too.

{you may have to fold foil together to form a tight seal, and to make it big enough.}

Butter all of the foil, making sure to get sides as well.

Mix karo syrup and sugar together in large, heavy pan over med-high heat.

Bring to boil, then add butter, stirring constantly until all butter is melted.

Add, altering back and forth till gone, some of the whipping cream and then the evaporated milk.

*Do not just dump in all at once*

Bring back to a boil. Stir constantly until it reaches between 228-230*F.

Test on a spoon in cold water.

Caramel should be firm but not hard. It should slightly move when spoon it tipped.
Remove from heat and add vanilla.

Pour into greased and foiled cookie sheet.

**DO NOT scrap extra caramel from the pan. It will be sure to fail.**

{If you would like to eat caramel from sides of pan, scrap into small bowl.}

Let caramels ripen 24-48 hours before cutting and wrapping.