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Maple Carmels

1 1/2 c. sugar
3/4 c. light corn syrup
1 1/2 c. cream
3/4 c. maple syrup
1/4 c. butter
1/4 tsp. salt
1 tsp. vanilla

In a 3 quart saucepan, combine sugar, corn syrup, half of cream, and maple syrup. Using low heat, stir until thoroughly blended. Cook about 15 minutes over flame just high enough to prevent boiling over, then add rest of cream, a little at a time, and butter and salt. Continue to cook to 244 degrees F, stirring occasionally. Lower flame toward end to prevent scorching. Remove from heat, let cool for a few minutes and stir in vanilla. Pour into well greased pan, about 7 inches square. Ready to eat when cool. Covering carmel pieces with chocolate is optional. Follow dipping directions as given for fondant.

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