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Chocolate Caramels 2

Ingredients
 

2 cup sugar
3/4 cup light corn syrup
1/8 tsp salt
3 or 4 squares unsweetened chocolate
2 cup light cream
1 tsp vanilla extract
1/2 cup to 3/4 cup chopped nuts




 
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Preparation
 
SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of
Congress Catalog Card #63-20399. MM format by Ursula R. Taylor.
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy
saucepan. Stir constantly until mixture comes to a full foil.
Gradually add remaining cream so that boiling does not stop. Continue
cooking, stirring constantly, to firm-ball stage (248~F.). Remove
from heat. Stir in vanilla extract and nuts. Pour into buttered 8
inch square pan. When cold, turn out on cutting board and cut into
3/4 inch squares.

 

 
Servings: 2

 

 

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