3 c. sugar
1 c. white corn syrup
1 c. whipping cream
1 c. milk
2 tbsp. cornstarch
3 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. nut meats (optional)

Thoroughly mix cornstarch and sugar. Add cream, milk, syrup, butter and salt. Stir until sugar is melted. Cook over low heat until the candy thermometer registers 246 or until a few drops tried in cold water are as hard when picked up in the fingers as caramels should be when they are ready to eat. Remove from heat and let cool a minute or two before adding nuts and vanilla. Turn into a well buttered square pan and let stand until cold and hard.