Mexican Carmels
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Carmels
| 2 cups sugar |
| 2 cups Karo syrup |
| 1 13 ounce can evaporated milk |
| 1/4 cup orange juice |
| 1/2 cup butter |
Mexican Carmels Directions
- In a pan bring to a boil the sugar, karo syrup, 1/2 of canned milk, and orange juice.
- Add butter, rest of canned milk.
- Keep stirring and cooking until mixtures forms a firm ball when dropped in cold water.
- Pour into a buttered, foil lined pan.
- When cool, cut into bite-sized pieces and wrap in waxed paper.
Nutrition facts
Serving size 1 piece gluten free
Per Serving
| Kcal: | 313 kcal |
| Sodium (mg): | 97mg |
| Carbs: | 63.2g |
| Sugar (g): | 41.2g |
| Fat: | 8.1g |
| Saturated fat (g): | 5g |
| Cholesterol: | 23mg |
| Proteins: | 1.8g |
