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Caramels

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“I adopted this recipe in a whirlwind zaar adoption in September 2006. I myself haven't made them but as soon as I do will update the description.”
READY IN:
30mins
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
  2. Remove from stove and gradually add l more cup of cream.
  3. Return to heat and cook until 244-246 degrees.
  4. Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
  5. Cool about three hours until fairly firm.
  6. Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
  7. Wrap in pieces of waxed paper.

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