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
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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.
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Makes about 100 (3/4-inch) squares or about 3 pounds.
