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Great-Grandma Morgan's Carmels Recipe

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This recipe for Great-Grandma Morgan's Carmels, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Barbara Spitler "Marnie"
Added: Thursday, February 8, 2007
Category:
Category:
Ingredients:  
Ingredients:  
Use large kettle
4 1/2 c. white sugar
1 bottle of white Karo syrup
1 q. of whipping cream
1 pt. of half and half milk
Directions:
Directions:
Mix sugar, Karo and 1 pt (2 c.) cream. Cook to soft ball stage. Add 1 pt milk-cook to soft ball stage. Add 1 pt cream (2c.)-cook to hard ball stage.

Cooking time is 2 1/2 - 3 hrs.

When cooking bring to gentle rolling boil and stir often. When final stage-stir constantly-

Soft ball stage- fill dish with cold water. Add a small tsp of mixture and if soft ball forms then OK.
Hard ball stage-same as above except harder ball forms.

Put cooked carmel in buttered 9x13 pan and cool over night. Do not refrigerate.

Cut in strips and then pieces. Wrap in waxed paper. Eat!!
Personal Notes:
Personal Notes:
From my mom, Miriam Morgan, taught to her by her grandmother, Helen Eddy, my great-grandmother. I knew Grandma Eddy who died when I was 8. She was 88 yrs old.

 

 

 

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