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Source: Houston Junior League Cookbook

Mrs. Cottingham's Caramels
This is an old and treasured family recipe for delicious, creamy caramels.
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Serves: Varies
Prep Time: 25 minutes
Cook Time: 10 minutes
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2 cups sugar
2 cups cream
1 3/4 cups corn syrup, white
1/2 cup butter, (do not substitute)
1 tablespoons vanilla
1 pound pecans, broken pieces

Put sugar, 1 cup of the cream, corn syrup and butter in large saucepan. Bring to a boil and, stirring constantly, let mixture boil for exactly 10 minutes. Then slowly stir in remaining cut cream, being careful not to let boiling cease. Continue boiling until, when tested in cold water, mixture forms a firm (not hard) ball. Remove from heat. Stir in vanilla and pecans. Pour into buttered pan. When cool, remove from pan onto cutting board and cut with scissors into bite-sized pieces. Wrap each candy, individually, in wax paper. These caramels, made from this old and treasured family recipe, will keep for a month in closed tins; no need to refrigerate.

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