Gugel Family Cookbook

Walnut Caramels

2 cups sugar
2 cups light corn syrup
dash of salt
1/2 cup butter or margarine
2 cups evaporated milk
1 cup coarsely chopped walnuts
1 tsp. rum flavoring

In a large heavy saucepan, combine sugar, corn syrup, and salt. Cook and stir to firm ball stage (245°F). Gradually stir in the butter or margarine. Stir in evaporated milk very gradually so the mixture continues to boil. Cook and stir to 242°F. Remove from heat, stir in nuts and rum flavoring. Pour into 9”x9”x2” baking pan. Cool. When firm, turn out onto board. Cut into squares; wrap pieces separately in clear plastic wrap. Makes 2 1/2 lbs.