Caramels

2 C. Sugar
2 C. Corn Syrup
1/8 teaspoon Salt
1/2 C. Margarine
1 (4 1/2 oz) can of Evaporated Milk

Mix together salt, corn syurup, margarine & sugar. Cook over low heat, stirring constantly until the mixture is clear. Gradually add the evaporated milk. Cook slowly until the mixture reaches a firm ball stage (244 degrees). Stop stirring; cool 2 minutes and pour into buttered 8 inch pan. When caramels are firm (3 hrs), turn onto curring board and cut into squares.