1 c. light brown sugar
1 c. granulated sugar
1 c. light corn syrup
1 can condensed milk (Eagle Brand)
1/2 c. butter
2/3 c. thin cream
2 tsp. vanilla
1 c. nutmeats

Combine all ingredients except vanilla and nuts. Cook over a low flame, stirring constantly until it reaches 246 degrees or when a ball the firmness of a caramel is formed in cold water. Add vanilla and nuts and pour into an oblong greased pan. Turn out on board to cut.

Makes 64 caramels.