Carmelscandies 2 1/4 cup sugar 2 cup light corn syrup 1 cup sweetened condensed milk 3/4 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). KIM OH FROM: KIM GERMANO (HHGR48B) |
