Grease the dish or pan with margarine.
Sift the icing sugar into the mixing bowl.
Place the margarine and brown sugar in the saucepan.
Switch a stove plate to low and place the saucepan on the plate.
Stir the mixture continuously with a wooden spoon until the sugar has dissolved. Boil for 2 minutes, stirring continuously.
Carefully add the milk, stirring until the mixture comes to boil. Switch the stove plate off.
Remove the saucepan from the stove and place on the wooden board. Leave the mixture until lukewarm.
Add the icing sugar to the brown sugar mixture in the saucepan, beating in small quantities at a time.
Stir in the nuts and vanilla essence, stirring until the mixture is thick.
Scrape the mixture into the greased dish or pan and press it down evenly with the back of the tablespoon.
Refrigerate until cold and cut into squares.
Makes about 60 caramels.
This is also a recipe your children can make themselves.