Recipe - Carmels

2 cup SUGAR
One half cup BUTTER
Three fourths cup Karo
2 cup Whipping Cream

from Maid of Scandinavia

In large 6 quart size teflon kettle, bring Sugar, butter, karo and 1 Cup of
the Whipping Cream to rolling boil, stirring . Slowly add the 2nd cup of
Whipping cream so boiling DOES not STOP. As temp increases, reduce heat.
Cook to 248° on Canry thermometer for firm carmel Cook a little less for a
softer carmel. Do not scrape kettle. Use 4x10 buttered pan.

Posted to KitMailbox Digest by ClayCooker ClayCooker@aol.com on Jan 6,
1998