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Dessert
Caramels
How to Make
INGREDIENTS
16 oz sugar
4 oz butter
1-1/2 cups white Karo
2 cups
Smith’s
Heavy Whipping Cream
2 tsp vanilla
DIRECTIONS
Cook sugar, Karo, butter and 1 cup
Smith’s
Heavy Whipping Cream slowly, stirring until dissolved and mixture comes to 230 F on a candy thermometer.
Add rest of cream slowly.
Then do not stir again until thermometer comes to 237 F.
Remove from heat and gently stir in vanilla.
Pour into a buttered 13” x 9” dish.
When cool, cut into squares and wrap in waxed paper.
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