| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 4 |
tb |
Cocoa |
| 1 1/2 |
tb |
White corn sirup |
| 1 |
tb |
Vanilla |
| 2 |
tb |
Butter or butter substitute |
| 1 1/2 |
c |
Cream |
INSTRUCTIONS
-
Black part:
Combine sugar, sirup, cocoa, and cream. Boil to soft
ball stage (234 - 238 F). Cool to room temperature.
Add butter and flavoring. Beat until creamy. Pour
into well-buttered pan.
White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1
1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter
substitute
Combine and cook as for black part. When cool, beat
until creamy, then pour over black part. Nuts may be
added if desired. The two portions will not run
together but will cut out together. Cut in small
squares. Mary Sanborn, Cherokee, IA.
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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