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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Karmel Kandy Recipe

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This recipe for Karmel Kandy is from The Great Froehlich 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:  
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
Directions:
Directions:
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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