Caramel

1 Cup butter (can use 1/2 butter & 1/2 margarine if desired)
2 Cups white Karo syrup
4 Cups sugar
2 large cans evaporated milk
In a large kettle, melt the butter. Add Karo, then sugar. Cook until it boils, stirring constantly with a wooden spoon (just not metal-I don't know why)
Add canned milk a little at a time, so it doesn't stop boiling. Continue cooking and stirring to firm ball stage (240 degrees, but using ball stages is usually a better gauge).
Pour into a 9 X 13 buttered baking dish that has been prepared ahead of time..
TIP this candy takes about 45 min to cook. You can cook it on high (lots of stirring) until you can see it begin to get thicker -then turn to medium so it won't scorch. Prepare the generously buttered dish before starting. chopped nuts may be sprinkled in bottom of dish, pour carefully with the caramel. (if I am doing nuts in half the dish, I always pour from the side without the nuts, so they don't 'float' in the caramel)