My grandma makes the most wonderful candy. This is her recipe for Carmel. It is one of those smooth stick to your teeth recipes. YUM!
2 c. sugar
1/2 can evaporated milk
1 unbeaten egg white
1 tsp vanilla
2 c. karo syrup
1/2 c. butter
1/4 tsp salt
Bring all ingredients to a boil on high heat. Turn down to medium heat, stirring all the time.
Gradually add while still boiling:
reaming 1/2 can of evaporated milk
cook to 238 degrees (in humid areas) 232 in dry areas. Pour into buttered pan. Cool. Cut into squares and wrap in waxed paper. You could also use for dipping apples before it cools. My grandma would also add nuts sometimes.