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Show Nut Caramels 1 cup Sego Vi Kaipoon aalt , Evaporated Milk 1 teajpoon vanilla , V cup butter or I cup coarsely , martariq broken, tuualted I cup sugar aula , 1 cup cora svrup j Heat milk and butter until butter melts. J Mix sugar, syrup' and salt in a 2-qt. i saucepan. Bring to boil over medium heat. Then cook to firm ball stage (see note) stirring often. Stir in milk mixture gradually so that sugar mixture does not stop boiling. Cook and stir until candy J reaches firm ball stage again. Remove from heat and stir in vanilla and nuts. Pour into a well-greased 8-inch square ' pan. When firm, turn out on cutting , board or waxed paper and cut into inch j squares. Makes 3 dozen, or IVi lbs. ' NOTE: Drop a liny bit of tbe hot mixture into 4 bowl of told (not ice) j water. If the candy forml s firm ball , and remaint firm and round tub en you lift it out of tbt water with your 1 fingert. thin the candy bat cooked lone enough., Be lure to lake the pan off i the heat while letting the candy. ' |
