Caramels (Candy)

1 14-oz. can Eagle Brand condensed milk

1 c. light corn syrup

1/4 tsp. salt

1 tsp. vanilla

1 T. butter

Combine milk, corn syrup and salt in heavy pan. Bring to a boil over medium heat, stirring constantly. Cook until candy reaches firm ball stage, 240 to 245. Remove from heat, add vanilla and butter. Blend well and pour into buttered 8-inch pan. Cool, cut and wrap in waxed paper.

Holly Hoffman (Charles)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Best Ever Caramels

2 c. white sugar

1 c. light corn syrup

1 c. milk

1 c. brown sugar

1 c. heavy cream

1 c. butter

1 1/2 T. vanilla

Combine all ingredients, except vanilla. Cook slowly until firm ball stage. Remove from heat and add vanilla. Pour into buttered 8x8-inch pan. When firm, cut into pieces and wrap pieces in waxed paper.

Janet Miller

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Date Bars

1/2 c. oleo, softened

3/4 c. sugar

1 egg

1 1/3 c. Bisquick

1 c. chopped dates

Blend oleo, sugar and egg. Add Bisquick and dates. Put in greased pan. Bake at 350 for 25 to 20 minutes. Note: When baking time is up it still looks like it's not done, but it is. Cool 1 hour. Cut in squares and roll in powdered sugar. Recipe takes an 8x8x2-inch pan.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987