1 C. sugar
1C. light corn syrup
2 T. water
4 T. unsalted butter
3/4 C. evaporated milk (or heavy cream) -scalded
1 t. vanilla
1/4 t. salt

• In a heavy saucepan, combine the sugar, corn syrup and water. Stir over moderate heat until the mixture begins to boil and becomes clear. Wash down the sugar crystals on the sides of pan with a wet brush.
• Boil the syrup over high heat until it’s temperature reaches 250°. Stir in the butter a table spoon at a time. Turn the heat down to moderate heat and add the evaporated milk gradually (in about 6 parts) boiling and stirring constantly until each addition is thoroughly incorporated. (Be careful, this will make the sugar mixture “go mad” and if you do it too fast or the milk is too cold you can make it boil over)
• Continue boiling the syrup, stirring often, until the thermometer registers 245° (the temperature will have fallen with the addition of the milk); this usually takes about 10 minutes. Remove from heat and stir in the vanilla and salt. Cool for 2 minutes
• Line bread pan with buttered baking parchment and pour in caramel mixture; place on rack. Cool until firm, at least 1 hour. Cut with a buttered serrated knife, sawing quickly clear through.