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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramels Recipe

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This recipe for Caramels is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. butter
1 lb. (2 1/4 C.) brown sugar
dash salt
1 C. light corn syrup
1-15 oz. can sweetened condensed milk
1 tsp. vanilla
Directions:
Directions:
Use a heavy pan over medium heat. Melt butter. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup. Mix well. Gradually add sweetened condensed milk, stirring constantly. Stir over medium heat until candy thermometer reaches 225º-230º (about 15-18 min.). Remove from heat. Stir in vanilla. Pour into buttered pan. Cool and cut into squares. Wrap in wax paper. Makes about 2 1/2 lbs.

 

 

 

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