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OxfordPress.com

Caramels

Makes 2 pounds

2 cups granulated sugar

2 cups light Karo syrup

2 cups evaporated milk

1 stick butter or margarine

1 teaspoon vanilla

Pinch of salt

1/2 cup coarsely chopped black walnuts, optional

Mix sugar and syrup in a large, deep, heavy pan. Bring to a slow boil. Turn up heat and begin adding milk in a thin stream so that the mixture never stops boiling. Add butter. Stir constantly about 30 minutes before testing in cold water. The mixture should be at 242 degrees on a candy thermometer and a drop of the mixture in cold water must make a firm ball. Add vanilla, salt and nuts, if using. Pour into a 9-inch square pan.

Remove from pan when cold. Sawcut with a heavy knife into 1/2- inch wide strips, and then into bite-sized pieces.

Wrap individually in wax paper.