Caramels

4 cups sugar
1/2 pound butter
1 1/2 cups corn syrup
2 cans evaporated milk
Directions:
melt butter, add corn syrup then sugar. Cook until it comes to a rolling boil. Add milk a little at a time while continuing to boil. Cook to firm-ball stage (220 degrees) stirring constantly.  Use a long-handled wooden spoon to stir. Wipe sides of pan with a wet pastry brush while cooking. Pour into buttered trays. Cut when cool.