1 can Bordens Sweetened Condensed Milk
2 c. sugar
1 c. butter
¼ tsp. salt
1½ c. white Karo Syrup
¾ tsp. vanilla
Cook, stirring constantly in heavy pan to 234 degrees soft ball stage. Take off stove and add ¾ tsp. flavoring. Pour into small cupcake/tart pan. Let caramel set for about five minutes. Sprinkle macadamia nuts in the bottom of the tart pan, if desired.
Chocolate for tempering (not chips)
Macadamia nuts
Chocolate for garnishing
Then add macadamia nuts to the top. Let candy set. Then temper your chocolate in a double boiler and dip the caramel portion into the chocolate portion. Garnish with chocolate and let dry.
