Butterscotch Carmels
- 3 cups sugar
- 1 cup butter
- 3 or 4 cups pecans, chopped
- * 2 cups heavy cream
- 3/4 cup white Karo Syrup
- 1 teaspoon vanilla
Instructions:
Boil sugar, butter, cream and Karo to little above soft boil stage. Add vanilla. Beat. Foil and grease pan; put pecans on pan. Pour mixture over pecans. When cool, cut into 1 inch squares and wrap in waxed paper.
*Heavy Cream = 1 can Eagle Brand Milk finished to make 2 cups with evaporated milk.
Quinn Horton