"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Perfect Caramels (From Grandma Hazel's Candy Booklet) Recipe

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This recipe for Perfect Caramels (From Grandma Hazel's Candy Booklet), by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Tibbitts
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups White Sugar
2 Cups White Corn Syrup
3 Cups Cream
1/2 of 15 oz. Can sweetened Cond. Milk
Dash of Salt
1 Tbs. Vanilla
1 Cup Broken Nut Meats

Directions:
Directions:
Combine sugar and corn syrup in heavy saucepan and bring to boil stirring frequently. Cook until mixture changes color 10 to 15 min. (12 min.) Meantime combine cream and condensed milk and scald in double boiler.

Add cream mixture very slowly to sugar-syrup mixture, so that boiling never ceases. Allow 25 to 30 min. to add cream. Continue cooking until mixture forms a firm ball that can be mashed between thumb and finger--240 F. (228)


Remove from heat, add vanilla and nuts, Pour into buttered pan and do not disturb for 12 hours. Cut in squares and wrap in waxed paper. Store in closed jar.

Note: After the caramel has set, loosen the edges with a knife and turn it out on a buttered surface. It makes the cutting easier.

Personal Notes:
Personal Notes:
This recipe is typed exactly as it is found in Grandma Hazel's Christmas Candy Booklet. The note is my addition.

 

 

 

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