Ingredients

•  2 cups/500 mL whipping cream
• 1 cup/250 mL granulated sugar
• 1/2 cup/125 mL light corn syrup
• 2 tsp/10 mL butter or margarine
•  1 tsp/5 mL Caramel Extract
• 1 tsp/5 mL Original Double-Strength Vanilla
• 1/3 cup/80 mL chopped walnuts

 Cooking Directions

 Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245°F/125°C, stirring constantly. Remove from heat at once. Stir in extracts; pour into buttered 8 x 8 x 2-inch/20 x 20 x 5-cm pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch/25-mm squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.

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Tags: caramel extract, Watkins Vanilla