| 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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