Vanilla bean caramels

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: VANILLA BEAN CARAMELS
  Categories: Gifts, Candies, Snacks
       Yield: 3 Dozen
  
 ----------------------------NORMA WRENN NPXR56B----------------------------
            Vegetable oil
     1/2 c  Firmly packed golden brown
            Sugar
     1/2 c  Granulated sugar
     1/2 c  Light corn syrup
     1/4 c  Plus 2 T whole milk
     1/4 c  Plus 2 T condensed milk
     1/4 c  Heavy (double) cream
     1/4 c  Unsalted butter
       1    Vanilla bean; split length-
            Wise
      36    Pieces of cellophane, waxed
            Paper or colored waxed paper
            Each measuring 4-1/2 by 6 in
   1 1/2 c  Walnuts; optional
  
   Line 8-inch square baking pan with foil, covering the bottom and sides.
   Brush generously with vegetable oil.
   
   In heavy 3-quart saucepan over medium heat, combine the brown sugar,
   granulated sugar, corn syrup, whole milk, condensed milk, cream, butter,
   vanilla bean and salt. Stir constantly until sugar dissolves and the
   mixture comes to a boil.  Using a pastry brush dipped in water, brush down
   the sides of the pan to prevent sugar crystals from forming. Raise the heat
   to medium-high and clip a candy thermometer onto the side of the pan. Cook,
   stirring slowly but constantly, until the thermometer registers 240~, about
   10 minutes.
   
   Remove the pan from the heat.  Remove the vanilla beana and discard.
   Immediately pour the caramel into the prepared pan all at once; do not
   scrape the residue from the pan bottom. Let the caramel cool completely,
   about two hours.
   
   Coat a cutting board with vegetable oil.  Turn out the cooled caramel onto
   the board and peel off the foil. Oil a large knife and cut the caramel into
   strips about 1-1/2 inches wide. Cut the strips crosswise into pieces 1 inch
   long, reoiling the knife occasionally to prevent sticking. Wrap each candy
   in a piece of clear cellophane, waxed paper or colored waxed paper,
   twisting the ends.  Store in an airtight container at room temperature for
   up to 2 weeks.
   
   Walnut lovers might want to stir 1-1/2 cups chopped walnuts into the
   caramel after removing the the vanilla bean (make certain to stir gently).
   
   Source:  Williams-Sonoma Kitchen Library; Gifts from the Kitchen, Time-Life
   Books
  
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