---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MR. B'S CARAMELS
  Categories: Candies
       Yield: 81 Servings
  
            -Nancy Speicher DPXX20A
       2 c  Sugar
   1 1/4 c  Light corn syrup
     1/2 c  Honey
       1 tb Butter or margarine
     1/2 ts Salt
       2 c  Heavy cream;divided
       1 ts Vanilla
  
    Grease 9″ square pan; set aside. In 4-qt heavy saucepan stir well sugar,
   syrup, honey, butter, salt and 1 cup cream. Over medium-low heat bring to
   boil, stirring until sugar dissolves. Cover; boil 2 to 3 minutes. Uncover;
   wash down sides of pan with pastry brush dipped in cold water. Continue to
   boil and stir without touching sides of pan until mixture reaches 244F
   (firm-ball stage) on candy thermometer. Very slowly, without breaking boil,
   add remaining 1 cup cream. Boil and stir until mixture reaches 244F
   (firm-ball stage) on candy thermometer. Remove from heat; stir in vanilla.
   Pour into pan. Cool until firm. Cut in 1″ squares; wrap each in waxed paper
   or plastic wrap. Store in cool place. Makes 2 1/2 lbs.
    Per piece: 65 cal, 0 g pro, 11 g car, 2 g fat, 8 mg chol with butter or
   margarine From Woman’s Day 1/15/80 Famous Fannie Farmer Candies and Cookies
  
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