Caramel Creams

Directions

1. 1
   Place first 4 ingredients in a large, heavy saucepan.
2. 2
   Heat over medium flame until mixture comes to a full boil.
3. 3
   Turn down flame to high simmer and continue to cook to 236° on candy thermometer (or soft ball in cold water) stirring constantly (about 15 to 20 minutes).
4. 4
   Remove from heat; add vanilla and nuts (if wanted) and mix thoroughly.
5. 5
   Pour hot mixture into foil-lined pan (8 x 8 or 6 x 9-inch).
6. 6
   Cool.
7. 7
   When cold, remove from pan. Peel off foil and cut into 64 squares.
8. 8
   Wrap in squares of wax paper.
9. 9
   Store in covered container.