Carmel

2 cups sugar

1 1/3 cup light corn syrup

1 cup real butter

12 oz evaporated milk

1 Tbsp vanilla

In large kettle, cook sugar, syrup, butter, and 1 cup of milk at med-low temp (4) on stove for 35 minutes. Add rest of milk and vanilla and cook for 8-10 minutes on med-low (4) heat until at a firm ball stage (about 225-230 degrees) and a nice deep color. Pour into WELL greased (with butter) 9x13 pan. After carmel cools, cut with serrated knife, wrap pieces in wax paper and store in a ziplock bag.

Add drops of black food coloring and 2-3 tsp anise extract before pouring into pan for black licorice flavored carmel.

(my own recipe)