½ C butter

1 can Eagle Brand sweetened condensed milk

2 C white Karo syrup

2 C sugar

½ pint heavy cream

2 tsp vanilla

Melt butter in skillet. Add sugar, Karo and condensed milk.

Cook 15 minutes over medium heat, stirring constantly.

During the previous step, line a cookie sheet with parchment paper.

Then add cream and continue stirring over medium heat until caramel reaches 242° if you are near sea level. In Colorado, we cook it to 232°.

Remove from heat and add vanilla. Stir lightly.

Pour into the cookie sheet to cool.

When cool, cut and wrap with wax paper.