In article >,
"Debbie" > wrote:

> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought.
Personally, I'd forget the cream in that and use it to make caramels.
But that's just me.


* Exported from MasterCook Mac *

Caramels

Recipe By : posted to rec.food.cooking by Barb Schaller, 11-10-05
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whipping cream -- (1 pint)
2 cups sugar
1 1/2 cups light corn syrup
1 cup milk
2 tsp. vanilla

Butter a 9x13² pan. In a heavy 4-quart pan, with candy thermometer in
place, over medium-high heat, bring cream, sugar, and corn syrup to
boiling, stirring frequently. Continue cooking and stirring to 234°.
Gradually add milk, stirring constantly. Continue stirring and cooking
to 246°. Remove pan from heat and stir in vanilla. Pour into buttered
pan on wire rack and cool completely. Invert pan onto cutting board and
cut into 3/4² squares. To store, wrap individually and keep tightly
covered in cool place. Makes about 2 pounds.
- - - - - - - - - - - - - - - - - -


Per serving: 4755 Calories; 184g Fat (34% calories from fat); 18g
Protein; 804g Carbohydrate; 686mg Cholesterol; 637mg Sodium
Food Exchanges: 26 Fruit; 2 Non-Fat Milk; 36 1/2 Fat; 52 Other
Carbohydrates

NOTES : Source: Harla Zimmer, 11/7/91. God rest her soul. Harla gave
me some and these are wonderful! Note that they differ from the Betty
Crocker recipe in the absence of butter.

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http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.