from Del Hanover of Bolingbrook, IL.
Be sure to use real butter in this recipe. Some of the soft margarines and spreads contain too much water and varying amounts of fat to make good homemade candy.
1 cup butter
2-1/4 cups packed light brown sugar
1 cup light-colored corn syrup
1- 14-oz. Can sweetened condensed milk
1- 1/2 tsp. Vanilla
¾ cup coarsely chopped nuts
Butter a 9x9x2-inch pan and set aside (do not overbutter or the caramels will be greasy.)
Melt butter in a heavy 3-quart saucepan over medium heat; stir in brown sugar and salt. Stir in corn syrup. Slowly pour in milk, stirring constantly until combined. Using a candy thermometer, cook to 248 degrees F. (about 25 minutes), stirring occasionally (the mixture will be very bubbly). Remove saucepan from heat and stir in vanilla and nuts. Immediately pour into prepared pan.
Let candy cool completely before cutting into 1-inch squares. Wrap each square in waxed paper or plastic wrap and store in an airtight container at room temperature. Makes about 2 pounds (about 64 pieces).