4 cups sugar
2 1/2 cups white Karo syrup
1 lb butter (oleo)
2 cups evaporated milk
4 tsp. vanilla

Prepare a large cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Bring the first 3 ingredients to a boil; stirring constantly for 20 minutes. Add 2 cups of milk and stir until it reaches 260 degrees on a candy thermometer. Remove fro heat. Add vanilla. Pour out onto large cookie sheet.  Cool.

When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.

Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating 1” squares. Wipe the blade and re-spray as necessary.

Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. Alternately, you can dip them in chocolate once they are cut.

Store the caramels at room temperature for up to two weeks.  (If they last that long). Let me know if they turn out, I think the milk may need to be adjusted for creamier caramels. Some women put some milk in the Karo to start. You can try it either way.


When your mother asks, “Do you want a piece of advice?” it is a mere formality. It doesn’t matter if answer yes or no. You’re going to get it anyway. ~ Erma Bombeck