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"Combine the sugar, Karo syrup and salt in a large pot over medium-high heat. Stir until the sugar has dissolved and started to bubble. Slowly stir in the cream. Don’t let it stop boiling and keep stirring. Next, stir in the butter. Keep the mixture at a boil and stir constantly, about 15 to 20 minutes. When the temperature has reached 245°F (firm ball) stir in the vanilla. Remove from heat and pour into the dish."
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