Title: Carmels
Categories: Candy
Yield: 8 Servings
| 2 1/4 | c | Sugar |
| 2 | c | Light corn syrup |
| 1 | c | Sweetened condensed milk |
| 3/4 | c | Butter |
| 1 | ts | Vanilla |
| 1 | | 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).