"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Carmels Recipe

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This recipe for Carmels, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 tsp. salt
2 c. white corn syrup
1/2 c. butter
2 c. half and half
1 tsp. vanilla
1 c. nuts

Directions:
Directions:
Boil sugar, salt, and syrup in a large saucepan at 245. At same tine, heat half and half and butter in seperate saucepan. Add the butter and 1/2 and 1/2 gradually and cook rapidly to 242 on high. Remove from heat and stir in canilla and nuts. Pour into an 8x8 buttered pan and allow to cool. Turn out on a bread board and cut carmel with a buttered knife. Wrap each with wax paper.

 

 

 

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