This is a recipe for carmels. They can be soft or hard, depends how long
you cook them. My family makes them every holiday. It takes awhile, but
makes a lot. Combine in saucepan: Cook on med. til dissolved, stirring
constantly. Cook to 240; stirring constantly. Pour into well buttered pan
(13x18-cookie sheet). Let cool. Cut in strips and then into small pieces.
Wrap each piece in wax paper. Store where cool. Hope someone finds this
interesting; it is delicious.
It can also be used in recipes (turtles perhaps).
KIM OH FROM: KIM GERMANO (HHGR48B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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