Perfect Caramels

In heavy saucepan cook together syrup and sugar until mixture boils and changes color slightly - about 5 minutes. In the meantime, combine heavy cream and sweetened condensed milk in double boiler and scald over boiling water keep warm. Add warm cream to syrup, 1/4 cup at a time, stirring well allow 45 minutes for total addition. Keep candy boiling lightly over medium heat, stirring frequently. Cook to firm ball stage (242 F.). Remove from heat stir in nuts and vanilla. Pour, without scraping pan, into buttered 8- or 9-inch square pan. Let stand overnight. Remove candy from pan cut into 8 pieces each way. Wrap in waxed paper. Chocolate Caramels After all cream is added, stir in 3 1-oz. squares unsweetened chocolate. Continue cooking as above.

(Candy temperature is for sea level. See high altitude adjustment.)

Makes 3 1/2 lbs. or 64 large pieces