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Soft and Chewy Caramels

2 c Sugar
1 c Syrup, light corn
2 c Half & Half; divided
1 c Butter/margarine
1 ts Extract, vanilla


Line a 13x9x2" pan with foil; butter the foil. Set aside. Combine sugar, corn syrup and 1 cup cream in a 5 quart saucepan or Dutch oven; bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250 degrees (hard-ball stage), stirring frequently. Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes. Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1 inch squares. Wrap individually in waxed paper; twist ends.




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