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Rosemary Candy Recipe

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This recipe for Rosemary Candy, by , is from Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Parrish
Added: Saturday, April 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cups sugar
1/2 pound butter
2 cups light Karo syrup
1 can evaporated milk

Directions:
Directions:
Boil sugar, butter and syrup until dissolved. Add evaporated milk. Cook to 238 degrees. Let cool. Stir until creamy. Pour into cookie pan. Cut into squares and wrap in foil.

 

 

 

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