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Caramels




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Caramels
1 cup light karo syrup
2 1/2 cups powdered sugar
2 sticks margarine
1 can sweetened condensed milk
1 teaspoon vanilla

In a heavy saucepan on medium heat so the mixture does not scorch, mix all ingredients, stirring constantly until candy thermometer reads 250 degrees. Pour into a greased 9 x 13 pan; cool, cut, and wrap. (cooking to a hardball stage will yield a firmer caramel)