Irish Cream Caramels

2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter or margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy
thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once.
Stir in extracts; pour into a buttered 8-inch square pan. Cool just until firm.
Loosen candy around edges with a knife; invert on cutting surface. Cut into
1-inch squares with a sharp knife. Cool Completely and wrap each in wax paper.
Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.