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---------- 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
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