1. Line a 9x5x3" loaf pan with foil. Lightly butter
foil.
2. In a heavy, 2 1/2-qt saucepan, combined granulated
& brown sugars, corn syrup, cream, milk & butter.
3. Cook, stirring with wooden spoon, over low heat
until sugar is dissolved.
4. Over medium heat, cook, stirring occasionally, to
240 to 245F on candy thermometer, or until a little in
cold water forms a firm ball, like caramel. Do not
overcook.
5. Remove from heat; stir in vanilla and nuts. Turn
into prepared pan; let cool.
6. Melt chocolate in double-boiler top, over hot, not
boiling, water. Spread over mixture. Refrigerate to
allow the chocolate to harden. With warm knife, cut
into 32 pieces (4 x 8). If desire, decorate each piece
with a walnut half.
From McCalls Cookery No. 13.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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