Yield: 8 Servings
|2 cups||Light corn syrup|
|1 cup||Sweetened condensed milk|
|1 each||Piece parafin; size of corn|
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)