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Vanilla Caramels




  1. Boil sugar, butter and milk to firm-ball stage, 245 degrees F. Do not stir after sugar is dissolved.
  2. Pour onto buttered platter; cool.
  3. Beat until creamy.
  4. Add vanilla extract and chopped nuts or cherries, if desired. Press into buttered pans.
  5. When firm, cut into squares.
  6. Wrap in wax paper.


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