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Creamy Caramels

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 cup butter or margarine
  • 1 can sweetened condensed milk
  • 1 tsp. vanilla extract


Line an 8 inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to boil over medium heat, stirring constantly. Boil for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium low and cook until candy thermometer reads 238 degrees F (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan; cool. Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends.

By Robin from Washington, IA


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