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John Thompson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Candies, Chocolate	2	Pounds

INGREDIENTS

2	c	Sugar
3/4	c	Light corn syrup
1/8	ts	Salt
3		Or 4 squares unsweetened chocolate
2	c	Light cream
1	ts	Vanilla extract
1/2	c	To 3/4 cup chopped nuts

INSTRUCTIONS

SOURCE:  The Pillsbury Family Cook Book, copyright 1963, Library of
Congress Catalog Card #63-20399.  MM format by Ursula R. Taylor.
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy
saucepan.  Stir constantly until mixture comes to a full foil. Gradually
add remaining cream so that boiling does not stop. Continue cooking,
stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in
vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold,
turn out on cutting board and cut into 3/4 inch squares.
Posted to MM-Recipes Digest V3 #342
From: Tonya <imbri@oz.net>
Date: Sat, 14 Dec 1996 12:33:02 -0800

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