Carmels - Sheryl Rice
2 C sugar
1 C white Karo syrup
1 T vanilla
½ C margarine
Large can of canned milk
∙ Bring sugar and Karo syrup to a boil and add margarine.
∙ Boil 3 minutes and add milk gradually, stirring CONSTANTLY.
∙ Cook to 230' (medium soft boil).
∙ Remove and add vanilla and pour into buttered pan.
∙ Cook a bit longer if more firm carmels are desired.
