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Monte Montei's Caramels

  • 2 pints (blue label) Karo corn syrup
  • 4 cups granulated sugar
  • 4 cups evaporated milk (use Pet brand)
  • 1/2 pound butter
  • 2 teaspoons salt

Heat corn syrup and sugar in large heavy metal pot. In another pot, melt butter and Pet milk together. Add salt. Gradually add to heated syrup and sugar.

Note: Try to have butter/milk and syrup/sugar mixtures about the same temperature when you stir together; the mixtures shouldn't be boiling yet.

Bring to a boil. Cook at medium heat, stirring constantly, until thermometer reaches 246 degrees. (This takes at least an hour or more; this process can't be hurried.)

While waiting, grease a 16 1/2-by-11 1/2-inch metal jellyroll pan with butter, then spray with Pam nonstick vegetable spray.

Pour liquid caramel into pan, making sure it is equal depth and is into the corners of greased pan.

Cool. This takes 1 or 2 hours.

Using a sharp boning knife, cut caramels lengthwise into long strips about 3/4 to 1 inch wide, then cut crosswise into individual pieces, making rectangles or squares. The caramel should be somewhat soft and pliable.

Cut wax paper into rectangles about 4 inches square.

As each piece of caramel is cut, roll and wrap it into a wax-paper square, twisting each end -- like a fan -- to secure.

Makes approximately 280 caramels.

Dutch and Roxann Guthrie, Vassar, Mich.

Sunday, December 08, 2002

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