1 cup light corn syrup
¼ cup butter
⅔ cup (small can) undiluted Carnation Evaporated Milk
1 teaspoon vanilla
Combine all ingredients except vanilla in saucepan over low heat. Cook until syrup forms firm ball in cold water (or 245° F. on candy thermometer). Stir constantly. Add vanilla. Pour into buttered 8-inch square pan. Cool at room temperature, then chill in refrigerator until caramel hardens. When ready to cut caramels, set pan in warm water to loosen from bottom and sides of pan. Turn onto cutting board. Cut into small squares with a heavy, sharp knife using a saw-like motion.
Panocha
—Makes about 1 pound
2⅓ cups (1 pound) firmly packed brown sugar
¼ teaspoon salt
2 tablespoons light corn syrup