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Caramels I
December 15, 2006

This recipe is very easy and results in creamy, chewy caramels that won't pull your fillings out. If you don't get them firm enough or cooked to the right temp the first time, don't be afraid to re-melt it down again and heat it up to the correct temp. These are also great with chopped pecans stirred in and look cute wrapped in wax paper wrappers.

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