"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 Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Griep/Cindy Shartle Brown
Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb melted butter
1 lb light brown sugar
1 c light Karo syrup
1 can Eagle Brand milk

Directions:
Directions:
Cook over low to medium heat, stirring constantly as this burns easily. Cook to 238. Add nuts if desired. Put on a large well greased pan to cool, cut and wrap.

 

 

 

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