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.


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