"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramels Recipe

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This recipe for Caramels, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie's Mom
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb butter
1-1 lb box light brown sugar
1 cup light corn syrup
1-14 oz can sweetened condensed milk
1 tsp vanilla

Directions:
Directions:
Melt butter in heavy saucepan. Stir in brown sugar, mix well. Add corn syrup and condensed milk. Cook and stir over medium heat until mixtures reaches soft ball stage or 238 on candy thermometer. Remove from heat, add vanilla and pour into a well greased jelly roll pan. Refrigerate to cool thoroughly. Cut into 1/2" squares and wrap in waxed paper. Yield 8-9 dozen.


 

 

 

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