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Raspberry Caramels

1 cup water
1 cup milk
3 cups granulated sugar
1/3 teaspoon cream of tartar
1 teaspoon raspberry extract

Bring to boiling point the milk, water and sugar, stirring to prevent scorching. When boiling point has been reached, add cream of tartar. Boil until syrup reaches 240 degrees F. Add raspberry extract. Pour into oiled tin. Cut into squares when cool.

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