Creamy Caramels Instructions:Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low.
In a heavy saucepan, combine sugar, syrup and salt. Cook over medium heat to boiling, stirring constantly with a wooden spoon. Boil for 1 minute; reduce heat. Slowly add cream mixture, about 1/2 cup at a time, stirring for 5 minutes after each addition to cook thoroughly. Heat to a temperature of 242°F.
Remove from heat and stir in walnuts and vanilla. Pour into greased 13 x 9 x 2-inch pan and allow to set before cutting into squares.
Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.
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