Staff member
Walnettos Caramels

2 cup brown sugar
2 cup white sugar
3/4 lb. butter
16 oz. bottle white Karo syrup
1 can Eagle Brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped walnuts (optional)

Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
Bring to 245 degrees on candy thermometer.
Remove from heat, add vanilla and nuts.
Pour onto greased jelly roll pan, 12"x17".
Let cool naturally.
When cool cut into squares with kitchen shears and wrap individually in non−stick wax paper.


The original recipe calls for boiling the mixture to 245 degrees. This will result in a very soft caramel, almost too soft. Rather, I recommend cooking until just over the firm ball stage but under the hard ball stage for a nice consistency and texture.
Source: Walnettos