caramel fudge

Categories
Candy
Yield
1 servings
MeasureIngredient
3 cups Sugar
1 cup Cream
¼ cup Butter
2 tablespoons White corn syrup
⅛ teaspoon Salt

In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick.

Pour in buttered platter.

Submitted By LAWRENCE KELLIE On 11-12-94

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