"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

Carmels Recipe

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This recipe for Carmels, by , is from Betty's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Kemp
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bottle blue label syrup
2 c. sugar
1 lb. butter
1 can of milk
1 c. chopped nuts (optional)

Directions:
Directions:
Put of ingredients except milk in 3 qt. pan (2 1/2) and bring to a boil. Add the can of milk very slowly so the boiling action does not stop. Cook over low heat siring occasionally. When candy forms a firm or chewy ball in cold water, remove from heat and add 1 c. chopped nuts if desired. Pour into a 9x9 inch pan and cut in squares when cold. Each piece should be wrapped in wax paper. (pan buttered very heavily)

 

 

 

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