Carmels

1 can sweetened condensed milk

2 c. sugar

1 t. vanilla

1/2 lb. real butter

1-1/2 c. light karo

Combine all but vanilla in heavy pan. Cook on medium heat. When butter is melted, add candy thermometer. Cook, stirring constantly, until mixture boils. Reduce heat. Keep stirring until it reaches 230 degrees. Remove from heat, add vanilla. Pour into buttered 9x13 pan.