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Caramel Fudge

Caramel Fudge

  3 c Sugar

1 c Cream

1/4 c Butter

2 tb White corn syrup

1/8 ts Salt

In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.


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