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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carmel Candy by Preston Pitzer Recipe

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This recipe for Carmel Candy by Preston Pitzer is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cup Sugar
1 1/2 cups Cream
1 3/4 cup Karo
1 cup Butter
2 cups Pecans
1tsp. Vanilla
6 oz. pkg.semi-sweet Chocolate Morsels
1/2 bar paraffin Wax
Directions:
Directions:
Combine sugar, cream, Karo syrup, and butter. Cook until firm ball. Remove from heat, add pecans and vanilla. Stir until thick and drop by spoon on a buttered platter. Cool
When candy is cold, melt semi-sweet chocolate and paraffin wax
Dip candy in chocolate
Personal Notes:
Personal Notes:
Dad (Preston) used to make these every Christmas. Once the chocolate had hardened around the candy, he would wrap each piece of candy in wax paper. They are delicious.

 

 

 

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