Ingredients

1 cup butter
1 cup white sugar
1 cup brown sugar (firmly packed)
1 1/2 cup dark Karo syrup
2 cups heavy whipping cream (reserve 1 cup)
1 tsp. vanilla
2 cups chopped walnuts (optional)

Instructions

Lightly butter (very very lightly) a 9 x 13 dish. Combine butter, white sugar, brown sugar, corn syrup and 1 cup cream in heavy bottomed sauce pan. Bring contents to a boil, stirring often. Once contents come to a boil, add reserved cream slowly so it does not "lose" its boil. Continue to boil until reaches 242 degrees on a candy thermometer or 30 minutes. Turn off heat and stir in vanilla and nuts. Pour into prepared pan. Set aside to cool, no need to refrigerate.
Cut into 1" squares and wrap individually in any type of saran wrap.
Notes: Be sure to use a pan at least double the size, the mixture will boil "up".
You can also use a disposable aluminum pan and "pop" the brick of caramels out, easier to cut and wrap.

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