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Place the sugar, corn syrup and cottonseed oil and half of the evaporated milk into a kettle.
Bring the batch to a boil while constantly stirring.
Maintain the constant boil and gradually add the remaining evaporated milk.
Cook to 236-238º F.
Add the salt and the fondant. Mix until melted.
Add flavor and mix well.
Use this caramel coating in the pecan roll formulation or to coat fudge, apple, nougat rolls, etc. |
