Caramels from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take one pound of clarified sugar and add just sufficient water to melt; boil it till it is very brittle and has the slightest odor of beginning to burn; then pour it on a buttered slab or plate, a...
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Ingredients
- A Pound of Clarified Sugar
- Sufficient Water to Melt
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