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BOSTON CREAM CANDY

3 c. sugar
1 1/2 c. cream or canned milk
1 c. white corn syrup

Stir well and cook over low heat 45 minutes until it reaches 240 degrees. then cool to 120 degrees.

Mixture is done when caramel color. Pour into pan. Sprinkle chocolate chips over thickly and spread with spatula when melted. DO NOT BEAT and stir while cooking.

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