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Strawberry caramels.

You puree frozen strawberries to make these chewy confections.

1 bag (1 lb.) frozen unsweetened strawberries, thawed

2-1/4 cups sugar

1 cup whipping cream

1 cup ice water

Salad Oil

Whirl strawberries and their juice in a food processor or blender until pureed. Stir together puree, sugar, and cream in a 4- to 5-quart heavy-bottomed pan. Cook over high heat, uncovered; stir often at first, then constantly as mixture thickens (to avoid scorching). When candy reaches about 240 [deg.] on a thermometer, test consistency by dropping 1/4 teaspoon into ice water. Roll into a ball between your fingers. The texture should be like a soft caramel; if not, cook more. Total cooking time will be 15 to 20 minutes.

Pour mixture into a well-buttered 9-by 13-inch pan, spreading evenly with a spatula; cool to room temperature, about 20 minutes. With scissors dipped in oil, cut into 1-inch squares, working with a small portion at a time. Wrap each piece in a 4-inch square of waxed paper. Serve, or store airtight up to 1 week. Makes about 10 dozen.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Passey, Helen
Date:Feb 1, 1984
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