I have about three thousand loose leaf papers with different recipes on them stuffed into my cupboards or stuck inside various cookbooks. I just want to have them all organinzed. This is my attempt to get them that way.

Friday, August 12, 2011


Soft delicious creamy caramels can turn to hard tack candy in a matter of seconds, so be sure to be completely prepared and ready with no distractions when making these.

2 cups sugar
2 cups light Karo syrup
1/8 tsp. salt
2 cups evaporated milk, room temperature
1 TBS vanilla

Bring sugar, karo and salt to a boil – boil to hardball stage. (Use a candy thermometer. *Takes 25 minutes to get to firm ball stage)  Stir occasionally.  Wipe, with a wet pastry brush, (DO NOT SCRAPE) sugar crystals off sides of pan.  Take off heat and add butter and evaporated milk.  Mix well and put back on burner.  Stir to firm ball stage, and then add vanilla.  Pour in a buttered 9 x 13 pan.  Cool to room temperature.  Wrap in wax paper.

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