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2 c. sugar
2 c. coffee cream (half & half)
2 c. white Karo syrup
1 stick butter

Boil to a soft hard ball about 45 minutes to 1 hour. Pour into
a heavily buttered pan. Cool. With buttered knife, cut around
edges and cut caramels into strips. Lay on wax paper. Cut into
pieces and wrap.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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