Chocolate Macadamia Caramels(Makes 3 Pounds)

In a large heavy gauge saucepan, combine milk, sugar, brown sugar, corn syrup, sweetened condensed milk and heavy cream.

Cook over low heat, stirring constantly, until sugars dissolve.

Stir in chocolate morsels and butter.

Cook over low heat, stirring constantly, until temperature reaches 246° on candy thermometer. Remove from heat; stir in nuts and vanilla extract.

Pour into foil-lined and buttered 13 x 9-inch pan.

Chill until firm (about 30 minutes).

Cut into 1-inch squares.

Wrap in plastic wrap. Store at room temperature.