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Maple Caramel

1 ts Vegetable oil
1 1/2 c Light brown sugar
2 c Pure maple syrup
1/2 c Whipping cream
1 tb Unsalted butter

Lightly grease a large sheet pan with vegetable oil; set aside. Combine sugar, syrup and cream in heavy saucepan. Heat to a simmer over medium heat, slowly cooking to 244 degrees as indicated on a candy thermometer. Remove from heat; stir in butter until melted. Pour onto prepared pan and cool to thicker consistency, 10 to 15 minutes.

Meanwhile, set up double boiler over simmering water. When caramel is thickened, scrape into top of double boiler; heat to soften caramel to a spoonable consistency. Use to coat apples or as a cake or ice cream topping.

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