2 Cups sugar
1 cup butter or margarine
1 cup corn syrup
1 teaspoon vanilla
1 (13 oz) can sweetened condensed milk
1 cup chopped nuts (optional)
Combine sugar, butter and corn syrup in 3 quart bowl. Microwave, uncovered, on HIGH 5 minutes or until butter is melted. Stir to dissolve sugar; gradually blend in condensed milk. Microwave on HIGH, uncovered, 15 to 17 minutes or until 240 degrees is reached (firm ball), stirring 4 to 5 times and checking temperature in the “last few minutes.”
Stir in vanilla and nuts. Pour onto buttered cookie sheet or 13×9 inch pan. Cool to lukewarm; cut into 1 inch squares as needed. Wrap each caramel in wax paper or plastic wrap. Makes 2 pounds.