1 cup butter 2 1/4 cups packed brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light Karo Syrup 3 tablespoons instant coffee crystals 1 teaspoon finely shredded orange peel 1 cup chopped walnuts 1 teaspoon vanilla extract
In heavy 3-quart saucepan melt butter over low heat. Stir in brown sugar, sweetened condensed milk, Karo, coffee and orange peel. Carefully clip thermometer into mixture.
Cook over medium heat stirring frequently, until it reaches 248 degrees F (firm ball stage). Reaching firm ball stage should take 15 to 20 minutes, boiling at a moderate, steady rate.
Remove from heat, remove thermometer. Immediately stir in walnuts and vanilla extract. Quickly pour into a foil-lined, buttered 8-inch square baking pan. When caramel is firm, use foil to lift from the pan. Use a buttered knife to cut into 3/4 to 1-inch squares. Wrap in clear plastic wrap.
Makes about 100 (3/4-inch) squares or about 3 pounds.
