Put all ingredients into a heavy saucepan over medium heat and stir continuously for 20
to 25 minutes until the mixture reaches the soft ball stage, around 244 degrees F. (You
don't need a candy thermometer. Put cold water in a coffee cup and drop drops of the
mixture into cold water. If you put your fingers in the water the caramel will form a soft
ball.) Just remember, the longer you stir, the harder the caramel will end up. When it
reaches the desired stage, remove from heat and add a cup of nuts, if desired.

Grease a 9 X 13 inch baking pan with butter and pour the mixture into the pan and put
into the refrigerator for 12 hours.

When it's set, cut caramel into 3/4" cubes. Cut 4 X 5 inch wax paper squares and wrap
them as kisses. You can also dip them in chocolate for a special treat!