Coffee caramels (1971)

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Coffee caramels recipe

Cover each piece with clear plastic wrap for longer storage

1-1/2 cups light cream
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
4 tablespoons butter or margarine
2 tablespoons instant coffee powder
1 teaspoon vanilla

Line a 9 x 5 x 3-inch pan with foil; butter bottom and sides lightly. In 2-quart saucepan, combine cream, sugars, corn syrup, butter or margarine, and coffee powder. Cook, stirring constantly, over low heat till sugars dissolve. Cook over medium heat, stirring occasionally, to firm ball state (248 F). Remove from heat; stir in vanilla. Turn into prepared pan; cool.

Makes 36 one-inch pieces

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