Creamy Caramels

• 2 c. sugar
• 2 c. warm light cream
• 1 c. corn syrup
• 1/2 tsp. salt
• 1/3 c. margarine
• 1/2 c. broken nut meats
• 1 tsp. vanilla

1. Combine sugar, one cup of the cream, corn syrup and salt in a heavy 3-quart saucepan.
2. Cook over medium heat about 10 minutes, stirring constantly throughout all cooking periods.
3. Pour in remaining cup of cream very slowly, so that mixture does not stop boiling at any time.
4. Cook about 5 minutes longer.
5. Stir in margarine, about 1 teaspoon at a time.
6. Turn heat to low and cook slowly until a small amount of the mixture forms a firm ball when dropped into very cold water (248u0b0).
7. Remove from heat.
8. Add vanilla and nuts.
9. Mix gently.
10. Allow to stand about 10 minutes and then stir only enough to distribute nuts.
11. Pour into one corner of a lightly greased 8-inch square pan, letting mixture flow to its own level in the pan.
12. Do not scrape the cooking pan.
13. Cool to room temperature.
14. Turn the block of candy onto a cutting board.
15. If candy sticks, heat bottom of pan slightly.
16. Cool before cutting. Mark off into 3/4-inch squares and cut with a large sharp knife. Wrap each caramel in waxed paper.
17. Makes about 2 pounds of candy.

sugar, cream, corn syrup, salt, margarine, broken nut meats, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579911 (may not work)