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Caramels I
December 09, 2003

Yummmm!!! I've made a couple batches so far and they keep dissapearing! I found that as long as it's heated to between 238 & 242, they come out so soft and chewy! For a carmel sauce, stop it at about 220-225. I found that I wanted to add an extra dash of vanilla. I add marshmallows to one batch and made Carmarsh and oh was that wonderful... same with the Pecans.

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