2 cup honey
1 cup evaporated milk
3 tablespoon butter
1 cup nuts; chopped
1 each pinch salt
1 teaspoon vanilla
Mix honey and milk together. Cook, stirring constantly, to firm ball stage: 255 degrees on candy thermometer. Stir in butter, nuts, salt and vanilla.
Pour into buttered 8-inch pan. Cool and cut into one- inch squares.
64 caramels
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