Chocolate Macadamia Caramels(Makes 3 Pounds)

• 1 1/4 c. milk
• 1 c. sugar
• 1 c. firmly packed brown sugar
• 1 c. corn syrup
• 1 c. sweetened condensed milk
• 1/4 c. heavy cream
• 1 (6 oz.) pkg. (1 c.) Nestle Toll House semi-sweet chocolate morsels
• 2 Tbsp. butter, softened
• 1 1/2 c. coarsely chopped macadamia nuts
• 1 tsp. vanilla extract

1. In a large heavy gauge saucepan, combine milk, sugar, brown sugar, corn syrup, sweetened condensed milk and heavy cream.
2. Cook over low heat, stirring constantly, until sugars dissolve.
3. Stir in chocolate morsels and butter.
4. Cook over low heat, stirring constantly, until temperature reaches 246u0b0 on candy thermometer. Remove from heat; stir in nuts and vanilla extract.
5. Pour into foil-lined and buttered 13 x 9-inch pan.
6. Chill until firm (about 30 minutes).
7. Cut into 1-inch squares.
8. Wrap in plastic wrap. Store at room temperature.

milk, sugar, brown sugar, corn syrup, condensed milk, heavy cream, butter, nuts, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426864 (may not work)