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prep time:
20 minutes
total time:
1 hour


  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 cup half & half cream
  • 1 cup white syrup
  • 1 cup butter (2 sticks)
  • 4 Tbsp. vanilla


Cook to 250 degrees with a candy thermometer, stir with a wooden spoon as it cooks. Don’t rub sides or bottom or it will sugar (butter edges) Pull off stove when it reaches 250 degrees. Pour in 4 Tbsp of vanilla & stir. Carefully pour caramel into a buttered 8 1/2 x 11 cake pan. After they have set, cut into rectangles and wrap into wax paper or decorative foil.


This is a recipe from my college roommate at VCSU, Becky Ust Elliott



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