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Carmels - Sharon Johnson Recipe


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     Carmels - Sharon Johnson

Category   Desserts - Breads
Sub Category   None

2 1/2 cups sugar
1/2 tsp salt
2 cups light corn syrup
Boil slow for 10 minutes in a heavy pan covered with a lid
Heat to lukewarm in another pan-
3 cups heavy cream
1/2 cup evaporated milk
After syrup has boiled for 10 minutes add heated cream 2 tbs at a time
to syrup mixture, stirring constantly.
Cook to medium hard ball or 234 degrees
Pour into buttered pan (Jelly roll pan or for thicker carmel
9X13 dish)
Cool overnight and cut into pieces. Wrap individually.


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