Caramels

4 cups white sugar

2 cups light karo

1/2 pound real butter

2 cans evaporated milk

2 teaspoons vanilla

Mix and boil to firm ball stage. (A heavy pressure cooker is a good pan for this recipe.) Slowly add 2 tall cans of evaporated milk in a steady small stream to mixture. Stir constantly while adding milk. Do not let caramel mixture stop boiling while adding the milk or it will curdle. Stir the mixture steadily after adding the milk until it reaches the firm ball stage again. Take off stove and add 2 teaspoons of vanilla to hot but not bubbling caramel. Now pour into a 9x13 inch pan and cool. Cut into squares and dip into chocolate or spoon out a tablespoon of caramel over 2 or 3 pecans for turtles. Let set 24 hours before dipping in chocolate.