Caramels (Grandma Morgan)

4 cups sugar                                                           

2 cups light Karo syrup                                            

½ lb. (2 cubes) butter

2 cans evaporated milk

Stir sugar, Karo syrup and butter until it boils.

Add evaporated milk very slowly so it keeps boiling.  Cook to a firm ball stage, about 1 ½ hours, or 230° on thermometer, stirring constantly.  Add 1 tsp. vanilla.  Stir.  Pour into buttered cake pan.  After it cools, can eat as is or cut and dip in chocolate.