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Jane Puffer's Caramels Recipe

1 C. light brown sugar

1 C. granulated sugar

1 C. light corn syrup

1 can Eagle Brand sweetened condensed milk

1/2 C. margarine or butter

2/3 C. thin cream (half milk and half cream)

2 t. vanilla

Nuts - optional

In large pan, boil all ingredients except vanilla to hard-ball stage (250 F.) on candy thermometer, stirring constantly. Be sure to boil over medium heat, because mixture will scorch. Add vanilla.

Pour into greased 9 x 9-inch pan. Allow to set 4 hours.

Cut in 1-inch pieces and wrap in waxed paper.

Recipe By : Yankee Magazine - October 1985

  

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