Shrimp Dip - cooking recipe

Ingredients

1 can Campbell's cream of shrimp soup
1 (8 oz.) block cream cheese
dash of curry powder
3 c. sugar
1 c. water

Preparation

Bring to a boil and reduce heat.
Add a little Karo syrup or lemon juice or cream of tartar (I prefer Karo syrup).
This keeps them from crystalizing.
Boil gently until juice is thick and syrupy, stirring to keep from sticking.
Put into sterilized jars and seal.
I prefer the smaller figs to the larger ones, and I only cook about a gallon at a time.