Caramels

This special treat takes about 2-1/2 hours to make, so be sure you have some time. Really good though, so it's worth it. Recipe is from a neighbor in my first house, Pat Hanlon.

9  cups  sugar
3  cups  light Karo syrup
4  large  cans evaporated milk
1  lb  butter (no substitutes)
4  Tbs  vanilla
1-1/2  lbs pecans, cut up by hand

In a very large, deep kettle, combine butter, syrup, sugar, and one can of evaporated milk. Stirring constantly over medium heat, bring to a boil. Add remaining milk, one can at a time, slowly, so it will keep boiling. Continue to boil and stir constantly, until the mixture reaches 236 degrees on the candy thermometer. This will take about 1-1/2 hours, so pull up a kitchen stool and get comfy.

Remove from heat and add vanilla. Stir in nuts to just blend in. Pour into two buttered 9x13" Pyrex baking pans. Cover with plastic wrap and chill.

Cut into pieces and wrap in squares of waxed paper. These must be stored in the refrigerator. They are a very soft caramel, and actually even tastes better when cold.