Heating the Sugar

• Combine 4 cups of sugar, 3 cups of corn syrup or molasses and 1 cup each of milk and water in a large pot. Heat the mixture slowly over medium-low heat, stirring continuously until the sugar has completely dissolved. Continue to heat the sugar mixture until it reaches a temperature of 236 degrees Farenheit on a candy thermometer. Pour in another 1 cup each of milk and water and add 1 tbs. of vanilla extract. Heat the caramel until it reaches a temperature of 242 degrees Farenheit. Immediately remove the caramel from the burner.

Making the Candies

• Grease a cookie sheet or baking pan with butter. Immediately pour the caramel mixture into the pan. Spread the caramel into a uniform layer with a spatula. Allow the caramel to cool at room temperature. When it is almost completely cool, cut it into pieces. Wrap each piece in wax paper to prevent the candies from sticking to each other. Fill the pot that the caramel was made in with hot water, because the caramel will cool quickly and will be very difficult to clean off if it is left untouched in the pot.

Adding flavors

• Add 1 cup of semi-sweet chocolate chips, chopped pecans, cashews or walnuts to the caramel when it reaches a temperature of 240 degrees Farenheit. For coffee-flavored caramels substitute 1 cup of strong coffee for one of the cups of water. After spreading the caramel evenly in a pan, sprinkle nuts, chocolates, peppermint stick pieces or mini-marshmallows on top to create caramel bars. For maple- or cinnamon-flavored caramel, substitute the vanilla extract with maple or cinnamon flavoring.