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Mexican Caramels

2 cups granulated sugar 1 cup brown sugar 11/2 cups milk or cream Melt one cup of granulated sugar but do not let it brown; when a syrup add the milk or cream, then the remainder of the sugar, stirring constantly. Cook until it forms a solid ball when dropped in cold water. Pour out into a shallow pan, the bottom of which has been well greased with butter; mark off in squares and set aside to cool.