Carmels ** (hhgr48b)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Sugar |
| 2 | cups | Light corn syrup |
| 1 | cup | Sweetened condensed milk |
| ¾ | cup | Butter |
| 1 | teaspoon | Vanilla |
| 1 | each | Piece parafin; size of corn |
Directions
This is a recipe for carmels. They can be soft or hard, depends how long you cook them. My family makes them every holiday. It takes awhile, but makes a lot. Combine in saucepan: Cook on med. til dissolved, stirring constantly. Cook to 240; stirring constantly.
Pour into well buttered pan (13x18-cookie sheet). Let cool. Cut in strips and then into small pieces. Wrap each piece in wax paper.
Store where cool. Hope someone finds this interesting; it is delicious.
It can also be used in recipes (turtles perhaps).
KIM OH FROM: KIM GERMANO (HHGR48B)