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2. In a 3 quart heavy saucepan melt butter over low heat. Add brown sugar, half & half, and corn syrup; mix well. Cook and stir over medium high heat until mixtrue boils. Clip candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate steady rate stirring frequently, until thermometer reaches 248F, firm ball stage (45-60) minutes. Adjust heat as necessary to maintain steady boil.
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