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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carmels Recipe

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This recipe for Carmels is from The McClellan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
2 cups whip cream
½ cup butter
3 cups light Karo corn syrup
1 -13 oz can evaporated milk
1/8 tsp salt
1 tsp Vanilla
1 cup chopped walnuts (optional)
Directions:
Directions:
In a heavy sauce pan mix together sugar, syrup, salt, butter and milk, put on heat and cook to soft ball stage 228, stirring constantly, boiling without diminishing the boil. (make sure you have a really good Candy thermometer)
Add whip cream one tablespoon at a time, keep stirring. Continue boiling until very firm soft ball stage is reached, when tested in cold water or until thermometer reaches 234. Carmels must be stirred through the entire cooking process, without stopping (no cheating or it will scorch).
With a folding motion add vanilla, remove from heat and if wanted quickly stir in chopped nuts. Pour mixture into shallow buttered flat pan (cookie sheet with sides). Let carmels sit at room temp for 24 hours before cutting into small pieces. Wrap individual pieces with wax paper
This recipe was given to me by David’s sister Joan. It’s been handed down through the family but each person was to only give it to one other person, I gave it to LInda. Unfortunately one of David's cousins donated the recipe to a cook book for a fundraiser a few years ago and it's no longer a secret so I am sharing it with all of you.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I only make these at Christmas.

 

 

 

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