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Fudge Caramels




  1. Combine cocoa, sugar, corn syrup and salt in a heavy 3-quart saucepan.
  2. Add evaporated milk and water; bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 degrees F on a candy thermometer.
  3. Remove from heat; drop in butter and vanilla extract, stirring to completely blend in butter.
  4. Pour into buttered 9-inch square pan; let cool.
  5. Cut into squares, and wrap in wax paper.


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