| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
SUGAR |
| 1/2 |
c |
BUTTER |
| 3/4 |
c |
Karo |
| 2 |
c |
Whipping Cream |
INSTRUCTIONS
>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
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