Caramels

Ingredients

• 1 cup butter (2 sticks)
• 4 cup granulated sugar
• 2 cup light corn syrup
• 24 ounce evaporated milk (2 cans)
• 1 teaspoon vanilla extract

Instructions

1. Generously butter a 9x13'' pan or jelly roll pan. Either size pan will work--9x13'' will yield thicker caramels.
2. Add 2 sticks butter, sugar, and light corn syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
3. Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to add it slowly, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 238 degrees F on a candy thermometer).  Also, I don't always trust or rely on a candy thermometer either--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of very cold water and mold it with your fingers into a ball. When ready, it will feel pretty firm and pliable, but still slightly sticky.
5. Once you reach 238 degrees F or the firm ball stage, remove from heat. Stir in vanilla.
6. Pour caramels into a buttered pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easy to cut and wrap). 
7. The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap in wax paper.