CARMELS

2 c. sugar
1 c. butter
1 ¾ c. dark corn syrup
2 c. cream

Mix all ingredients except 1 c. of the cream in large roasting pan. Cook on high. When it boils hard add remaining 1 c. cream VERY SLOWLY so that mixture does not stop boiling. Cook to firm ball stage (244-248 degrees) stirring constantly. Pour over buttered dripper pan. Add nuts if desired. Cool. Cut & wrap in wax paper.

*Never scrape sides of pan.

*When it starts to bubble off sides of pan & it gets a little darker, it’s done.

*Takes about 25 min.

Linda Jensen (Christy)