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MY SECRET RECIPE WALNUT CARAMEL CANDY 
3 c. brown sugar
2 c. light corn syrup
1 c. butter
3/4 c. sweetened condensed milk
1/2 tsp. vanilla
1/3 c. walnuts or pecans
Candy thermometer
Heavy saucepan
Wooden spoon

Do not attempt on a humid day.

Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching.

Remove from heat add vanilla and nuts. Pour into 9 x 13 buttered pan. When firm cut and wrap in waxed paper squares. Store in refrigerator.

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