Created by Fizzybrat on September 13, 2017
Step 1: Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter.
Step 2: In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy
Step 3: Thermometer reads 238° (soft–ball stage).
Step 4: Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads
Step 5: 248° (firm-ball stage).
Step 6: Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
Step 7: Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let
Step 8: Stand until set.