Carmels

Summary

A handwritten (pencil) caramel-candy recipe on a decorative "From the kitchen of..." card (bread/coffee-pot illustration); the attribution line at the top of the card was left blank.

Key contents

• Title as written: "Carmels" (recipe box title — spelling as written; standard spelling is "Caramels")
• Ingredients: 1 cup butter; 2 1/4 cup (1 pound) brown sugar, firmly packed; 1/8 teasp. salt; 1 cup light corn syrup; 1 can (15 oz) sweetened condensed milk (Eagle brand specified); 1 teaspoon vanilla.
• Method: In a saucepan, melt butter. Stir in sugar and salt, add corn syrup and mix well. Add milk, stirring constantly. Continue stirring and cook to 245°F (soft-ball/firm-ball candy stage). Remove from heat and stir in vanilla. Pour into a 9-inch buttered pan. When cold, cut into squares and wrap. Makes about 49 pieces (last digit of the count is unclear on the card — could read differently).
• The "From the kitchen of..." header line, meant to name the card's source/owner, was left blank.