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Vanilla Caramels

  Combine the sugar, syrup, and butter in a heavy suacepan and boil for 15 minutes, stirring constantly with a wooden spoon. Add the milk and boil to the medium hard ball stage on a candy thermometer, around 248 F. Continue stirring the whole time the syrup is cooking. If you don't have a thermometer, drop a little syrup, about 1/2 teaspoon into a cup of very cold water to see if it's the desired firmness. It takes a while for the temperature to reach the medium hard stage, then it can jump quickly and scorch, so be very careful. Remove from heat and add nuts if desired and the vanilla. Pour into a buttered 8" x 8" dish and let cool thoroughly before cutting. 2 cups sugar
1 cup golden molasses
1/2 cup butter
1 cup milk
1 cup nut meats, chopped
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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