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Creamy Caramels
Submitted by: Vadi
3 cups heavy cream
2/3 cup Carnation sweetened condensed milk
2 cups sugar
2 cups light corn syrup
1/4 teaspoon salt
1 cup walnuts, chopped
2 teaspoons Vanilla
Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low. In a heavy saucepan, combine sugar, syrup and salt. Cook over medium heat to boiling, stirring constantly with a wooden spoon. Boil for 1 minute; reduce heat. Slowly add cream mixture, about cup at a time, stirring for 5 minutes after each addition to cook thoroughly. Heat to a temperature of 242F. Remove from heat and stir in walnuts and Vanilla. Pour into greased 13x9x2-inch pan and allow to set before cutting into squares.
Note: Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.

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