Caramels

Caramels:
4 cups sugar
1/2 lb. butter (real butter...salted)
2 cups light Karo syrup
(2) 13oz. cans of evaporated milk
1/2 to 1 cup chopped nuts
(optional)I use almonds*I rarely put nuts in my caramels

Stirring constantly with a wooden spoon:On Med/High heat (or a little less)...Melt butter, syrup and sugar in a pan and bring to a boil. Add a small amount of evaporated milk in 2 min. intervals (around 15 min. per can...or a little less). After the last bit of milk is added...watch for the candy to reach around 230 degrees on the candy thermometer (I just guess). When it does, candy is done. Remove immediately from heat. Stir in nuts if desired. Pour candy into a buttered 9x13 pan. Cool uncovered in fridge for several hours. Cut caramels into small pieces and wrap individually in waxed paper. Keep in the fridge in a zip-lock until use. (They can sit out of the fridge just fine when you are ready to give them away.)These are yummy caramels. I love to make them during the holidays.