CARAMELS
From Billie Reid (from Ann Peterson, Xenia, Ohio)
1 cup white sugar
1 cup white Karo
1 cup light cream
1/4 cup butter
speck of salt
1/2 T. vanilla
Cook to 242 degrees, add vanilla and 1 cup nuts. Stir constantly while cooking.
(Add 1 square chocolate for chocolate caramels.)
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