Caramels

Caramels

From the Kitchen Of
Caramels, a vintage typed recipe card

Ingredients

1 cup sugar - white
1/2 cup sugar - brown
1 1/2 cup light cream
1/2 cup light corn syrup
4 tablespoons butter

1 teaspoon vanilla

Method

Spread bottom and sides of a 9x9-inch pan with butter or oleo. 

In a 2-quart saucepan combine:

1 cup white sugar, 1/2 cup brown sugar, 1 1/2 cups light cream, 1/2 cup light corn syrup, and 4 tablespoons butter. Cook and stir over medium heat until sugar dissolves. Continue cooking, stirring occasionally to firm ball stage  240 - usually about 1 hour. Remove from heat; stir in 1 teaspoon vanilla. 

Put into prepared pan. Cool, cut into desired size squares and wrap in wax paper. Store in a cool place or refrigerator. 

 

From the kitchen of Pat Blajeski. 

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