Title: Chocolate Macadamia Caramels
Categories: Candy
Yield: 60 Servings

1 1/4 c Milk
1 c Sugar
1 c Firmly packed brown sugar
1 c Corn syrup
1 c Sweetened condensed milk
1/4 c Heavy cream
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
2 tb Butter; softened
1 1/2 c Coarsely chopped macadamia
-nuts
1 ts Vanilla extract

In large heavy gauge saucepan, combine milk, sugar, brown sugar, corn
syrup, sweetened condensed milk and heavy cream. Cook over low heat,
stirring constantly, until sugars dissolve. Stir in Nestle Toll House
semi-sweet chocolate morsels and butter. Cook over low heat, stirring
constantly, until temperature reaches 246 degrees on candy thermometer.
Remove from heat; stir in nuts and vanilla extract. Pour into foil-lined
and buttered 13x9-inch pan. Chill until firm (about 30 minutes). Cut into
1-inch squares. Wrap in plastic wrap. Store at room temperature. Makes 3
pounds.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.