2 cups sugar 2 cups white Karo syrup 1 stick (1/2 cup) butter, quartered 2 cups canned evaporated milk 1-2 tsp. vanilla chopped nuts (optional)
Butter a large jelly roll pan, or multiple smaller pans. If using nuts, spread them out in the bottom of the pan. Combine sugar and Karo syrup in heavy non-stick saucepan. Stir with wooden spoon and cook to 240-244 degrees. Next, add butter pieces and evaporated milk alternately, while stirring. Cook until temperature is back up to 240 degrees. Remove from heat and stir in vanilla. Pour caramel mixture into pan and spread evenly. Let cool completely until firm. Cut into small rectangular pieces. Wrap each piece in wax paper (making sure the caramel is on the waxed side of the paper.) Twist the paper ends of each piece.