Caramels

2	c.	sugar
3/4	c.	Karo syrup
1/2	c.	butter
1	pinch(es)	salt
12	oz.	evaporated milk

1.	Mix all ingredients in a large heavy pan except for 1/2 of the milk.
2.	Cook slowly to boiling point.
3.	Wash sides of pan down often.
4.	STIR CONSTANTLY!
5.	Make sure all sugar is dissolved before boiling.
6.	Cook quickly to desire temperature.
7.	When caramel is boiling hard, slowly add the rest of the milk as to not retard the boiling.
8.	Cook to 232 degrees.

^{For turtles: Place nuts on a sheet lined with plastic wrap and pour 1 Tbsp. of hot caramel over the top. Cool, then dip in chocolate.}
^{(from Whitney Bills)}