| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies |
81 |
Servings |
INGREDIENTS
| 1 |
c |
BUTTERMILK |
| 1/2 |
c |
BUTTER or MARGARINE |
| 3 |
tb |
LIGHT CORN SYRUP |
| 1 |
ts |
BAKING SODA |
| 2 |
c |
GRANULATED SUGAR |
| 1 |
ts |
VANILLA |
| 2 |
c |
NUTS (optional) |
INSTRUCTIONS
Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan,
combine buttermilk, butter or margarine, corn syrup, baking soda and sugar.
Place over medium-high heat and stir occasionally with a wooden spoon until
mixture comes to a boil. Clip on candy thermometer. Stirring constantly,
cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave
thermometer and wooden spoon in the pan and let mixture stand undisturbed
until temperature cools to 210 F (110 C). Add vanilla and nuts and stir
until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or
until firm. Cut into 1-inch squares. Store in refrigerator. Shared by ELLIE
COLLIN, Prodigy ID# CMKD93F.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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