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Photo #6

Thumbnail For Occasionally Stir While Waiting For The Caramel To Reach 245 To 250 Degrees. Thumbnail For A Bowl Of Agnes' Caramel Candy. Thumbnail For Wrap Pieces Of Agnes' Caramel Candy In Waxed Paper. Thumbnail For Score And Cut To Desired Size. Thumbnail For Flip Cooled Caramel. Thumbnail For Add Vanilla Extract And Pour Into The Prepared Pan. Thumbnail For Whisk Constantly And Add The Remaining Whipping Cream. Thumbnail For Bring Sugar, Whipping Cream, Dark Corn Syrup, And Butter To A Boil. Thumbnail For Place Another Piece Of Parchment Paper And Brush With Butter. Thumbnail For Place Parchment Paper And Brush With Butter. Thumbnail For Melt 2 Tbsp Of Butter. Brush An 8x8 Glass Dish With A Little Bit Of The Melted Butter.
Occasionally Stir While Waiting For The Caramel To Reach 245 To 250 Degrees.
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Occasionally stir while waiting for the caramel to reach 245 to 250 degrees.
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Tags:     Agnes' Caramel Candy  
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