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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Caramels Recipe

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This recipe for Cream Caramels is from Recipes from the Heart , 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:  
2 cups sugar
2 cups light corn syrup
1 1/2 cups whipping cream
1 cup walnuts (optional)
1/8 tsp salt
1/2 cup butter
2 tsp vanilla
Directions:
Directions:
Combine sugar, salt and syrup in a heavy saucepan and stir well. Cook rapidly to 245 degrees, stirring constantly. Add butter and cream, alternating ingredients, beginning and ending with butter. Keep boiling and stirring. Cook slowly until 240 degrees. Add vanilla and pour into a buttered pan. Let stand until cool, then cut into pieces. Wrap individual pieces in waxed paper.

 

 

 

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