"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

Caramels Recipe

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

Contributor:  
Contributor:  
Pam Carter
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup light Karo
1 cup cream
1/4 tsp. salt
2 Tbsp. butter
6 Tbsp. evaporated milk
2 tsp. vanilla

Directions:
Directions:
Combine sugar, Karo, cream and salt. Cook over low heat, stirring until sugar is dissolved. Cook to 232 F., stirring occasionally. Add butter and milk alternately. Continue cooking to 242 F. to 244 F., stirring constantly to prevent scorching. Remove from heat and add vanilla, stirring only enough to blend. Pour into 10x12 pan and let cool. Cut into squares and wrap in wax paper.

Personal Notes:
Personal Notes:
Caramels and fudge are two candies that Mom always made at Christmas when we were kids. Both can be frozen.

 

 

 

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