Caramel

4 cups sugar
1/2 lb butter
2 cups white Karo
2 large cans evaporated milk

Melt butter, add Karo, then sugar. Cook until in boils well, stirring constantly. Wipe down sides of pan. Add the milk a little at a time so candy does not stop boiling. Cook to a firm ball stage (240 degrees). Pour into buttered trays. Do not pour on foil or wax paper that has not been buttered.