"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Karmel Kandy Recipe

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

Carolyn Pender
Added: Thursday, June 29, 2006


6 c. sugar
2 Qts. (4-16 oz. bottles) white (light) Karo syrup
1/2 lb. butter
3 cans Carnation evaporated milk
1 Tbsp. vanilla
1 lb. chopped nuts

In large pot, combine sugar, Karo syrup, butter, and 1 can of
evaporated milk. Mixture should boil in about 10 minutes;
allow to boil for additional 15 minutes. Add second can of
evaporated milk, let boil for another 15 minutes. Add last can
of milk, and let boil for another 15 minutes, or until candy
reaches soft ball stage (when candy dropped in glass of cold
water forms a ball). Add vanilla and chopped nuts. Pour in
large flat pan 1 inch high (like cookie sheet), allow to cool.
Mixture should set when cool. When cool, cut into bite-sized
pieces and wrap each piece separately in wax paper. Store
in a cool place.

Personal Notes:
Personal Notes:
Also good without nuts. Recipe from Louise Martin Froehlich,
passed from Theresa Froehlich.




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