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Chocolate Caramels

  Combine the sugar, syrup, butter, chocolate and milk in a heavy suacepan and cook until the mixture reaches 248 F on a candy thermometer. The stove should be set so that the syrup boils slowly. Stir the mixture constantly. When the medium hard ball stage is reached, remove from heat, add the vanilla and pour into a buttered 8" square pan or oven proof dish. Cool thoroughly before cutting. 3 cups sugar
1 cup golden molasses
1 cup butter
1 cup milk
1/4 pound milk chocolate
1 teaspoon vanilla

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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