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Brown Sugar Caramels

  • 2 1/2 tablespoons butter
  • 2 cups light brown sugar
  • 2 tablespoons molasses
  • 1/2 cup cream
  • 1 teaspoon vanilla
Melt butter, add sugar, molasses and cream. Boil until candy forms a firm ball when dropped into cold water, or to 248-250°F. Add vanilla, turn into pan lined with butter, having candy about 1/2 or 3/4 inch thick. When nearly cold cut in cubes and wrap in waxed paper. Put in refrigerator to become hard to the touch.
Submitted by Cassyjean - Torrington, CT Jun 12, 2009
15 min 30 min 45 min


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