Carmels ** (hhgr48b)

Yield: 8 Servings

Measure 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

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).


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