Here is the recipe that was requested from the last post. Before you take on this project I have a couple of warnings. First, you need a really big kettle to do this. I usually do a half batch because I have had it boil over before since my largest kettles aren't big enough after I add the milk. Second, the last step (reaching the firm ball stage) takes a while so be patient. I am not very patient so I just keep turning the heat up until I end up burning them and I have little dark specks in them. They still taste good though. These caramels are definitely worth the trouble but don't say I didn't warn you.
from: Krista Magleby
1 cup real butter
2 cups light corn syrup
4 cups sugar
2 cans evaporated milk
On medium, in large kettle, melt butter, add corn syrup and sugar. Cook until boiling, stirring constantly with wooden spoon. Add milk a little at a time so candy doesn't stop boiling. Continue to stir to firm ball stage (240 degrees).
Put in buttered 9 x 13 pan. When cool, cut into squares and wrap in wax paper. Makes 117 (1 inch squares).