Make creamy homemade vanilla caramel candies for the holidays.

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 1 cup white Karo syrup
• 1 cup sweetened condensed milk
• 1 tsp. vanilla
• 1 cup chopped nuts(optional)

Preparation -
Combine butter, sugar, brown sugar and Karo syrup in a saucepan. Stir the ingredients together, then bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook for 10 minutes, stirring constantly. Remove from heat, and add the condensed milk. Mix well. Return to heat and cook over medium heat until the temperature on a candy thermometer reaches 245º F, or the firm ball stage. (At this point a tiny amount dropped into ice water forms a ball that stays firm and pliable but is still sticky.) Remove from heat and stir in the vanilla and nuts (if using). Pour the mixture into a buttered 9" x 13" pan. Cool completely before cutting into 1" to 1-1/2" squares. Wrap the individual caramel squares in waxed paper or plastic wrap. Store in an air tight container.

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Recommended ...

Taylor Candy, Canning and Deep Fry Thermometer This thermometer features clear markings that measure from 100ºF to 400ºF. Its 12-1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. It works well for candymaking... featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.

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