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Dad’s Carmels Recipe

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This recipe for Dad’s Carmels is from The Warnick 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:  
5 cups Sugar
1 cup Brown sugar
1 Pound Butter
4 cups of heavy cream
2 cups syrup (I use part dark Kayro syrup)
10 teaspoons Vanilla


This recipe can be cut in half for smaller quantities.
Directions:
Directions:
You will need a tall heavy soup pan, wooden spoon, and a candy thermometer

Stir all ingredients together before adding butter

Bring all ingredients to a soft boil, until butter melts, stirring constantly, continue boiling until a temperature of 235 degrees is reached, (or firm ball stage) pour onto a large buttered cookie sheet and let cool completely, at least overnight. Cut into squares and wrap in 2x2 square wrappers. These Carmel’s can be frozen up to 6 months.

Dad takes his off the stove, and stirs it for a few minutes to cool down the mixture before pouring on the cookie sheet.

After candy has cooled turn pan over and put candy on a large cutting board to cut into squares. Dad uses a large pizza blade to cut his.

 

 

 

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