Instructions

1. Butter a 9×13-inch pan and set aside. Place the granulated sugar, butter, light corn syrup, and evaporated milk in a heavy saucepan (minimum size of 3 quarts) and cook over high heat while stirring until the mixture reaches 210 degrees Fahrenheit. Reduce the heat to medium and continue cooking and stirring constantly until the mixture reaches 245 degrees Fahrenheit (firm ball stage). Remove the pan from the heat and add the vanilla and stir quickly. Pour the caramel into the buttered 9×13-inch pan and set aside to cool. When the caramel has cooled completely, cut into squares and wrap in waxed paper.