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Soft, chewy tan candies are perfect to make and, if you part with them, give away at the holidays.

Creamy Caramels

3 cups heavy cream
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

1. Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low.
2. 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.
3. 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.
4. Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.

Makes 48 pieces.