Caramels

1 cup sugar
1 cup brown sugar
2 cups light Karo syrup
1 stick butter
1 12-oz can evaporated milk
1 tsp. vanilla
1 cup chopped walnuts

Bring sugar, Karo syrup and butter to a boil in a large, heavy saucepan. Stirring continually stir in milk and let simmer until mixture comes to medium ball stage (*approx. 240° - check at 225°). The color will begin to turn a caramel color as it cooks.

Remove from heat and add vanilla and walnuts. Mix thoroughly.

Grease the bottom and sides of a 9x13 pan. Pour caramels and spread evenly. Let cool.

Cut caramels to candy bit-size pieces and wrap individually in wax paper.

*If you don’t have a candy thermometer, use the cold water method: Put an ice cube in a glass of water and drop some of the candy into the glass. Mold it with your fingers and if it makes a medium firm (not hard!) ball, it’s done.