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TWELVE DOZEN CARAMELS




Source of Recipe


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List of Ingredients




15 ounce can Eagle Brand Milk
2 bottles (pint) light corn syrup
2 pounds light brown sugar
1 pound butter or margarine
8 ounces black walnuts, chopped
1 teaspoon vanilla



Recipe



Cook all but nuts and vanilla in a five quart, heavy sauce pan over
medium heat, stirring constantly to 248° (firm ball stage). Remove from
heat. Stir in nuts and vanilla. Pour into greased 15 by 10 by 1 inch
jelly roll pan. When lukewarm, score deeply in squares. When cool, wrap
individually in waxed paper.