- 1 C sugar
- 3/4 C dark corn syrup
- 1/2 C butter
- 1 C light cream
- 1/2 C broken walnuts
- 1/2 tsp vanilla
Combine sugar, corn syrup, butter, and 1/2 C cream; bring to a boil, stirring constantly.
Add remaining 1/2 C cream and cook slowly to very hard-ball stage (260°)
Remove from heat, add nuts and vanilla.
Pour into greased 8x8x2" square pan.
Mark in squares when partially cool.
Cut when cold.
Wrap caramels in squares of waxed paper.
Keep in airtight container.