Great Grandma Clark'S Chocolate Caramels

• 3/4 c. butter
• 3/4 c. white Karo
• 1 tsp. vanilla
• 1 can Eagle Brand sweetened condensed milk
• 1/2 to 3/4 c. chopped walnuts
• 3/4 c. sugar
• 2 sq. chocolate
• margarine (to grease pan)
• 2 (3 1/2 oz. each) tubes almond paste
• 2 sq. (1 oz. each) semi-sweet chocolate, melted and cooled
• 1/4 c. chopped almonds
• 1 to 2 Tbsp. powdered sugar

1. Thoroughly mix together almond paste, chocolate and almonds. Knead on surface sprinkled with 1 to 2 tablespoons of powdered sugar until of uniform color and consistency.
2. Shape into a roll about 6-inches long.
3. Roll in powdered sugar.
4. Wrap in plastic wrap and refrigerate for at least 12 hours.
5. Cut roll into 1/4-inch slices.
6. Makes 2 dozen candies.

butter, white karo, vanilla, condensed milk, walnuts, sugar, chocolate, margarine, tubes almond paste, semisweet chocolate, almonds, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504567 (may not work)