| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | Servings | |
INGREDIENTS
| 2 | c | Heavy cream |
| 1 | c | Milk |
| 2 | c | Sugar |
| 1 1/2 | c | Corn syrup |
| 1 | ts | Vanilla |
| 1 | c | Nuts, chopped |
INSTRUCTIONS
1. Stir cream and milk just until mixed. 2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture, sugar and corn syrup. 3. Cook over medium heat, stirring constantly, until mixture boils. 4. Continue cooking, stirring constantly, until temperature registers 234 F on candy thermometer, or until a small amount of syrup dropped into very cold water forms a soft ball that flattens on removal from water. 5. Slowly add remaining cream mixture and cook, stirring occasionally, until temperature registers 244 F on candy thermometer, or until a small amount forms a firm ball. 6. Remove from heat; stir in vanilla and nuts. 7. Pour into a greased 9x9x2" pan; cool completely. 8. Turn out of pan ontp board; cut into pieces and wrap in wax paper. Posted to MealMaster Recipes List, Digest #154 Date: Mon, 03 Jun 1996 11:37:28 -0400 From: theservs@gate.net (Thomas E. Haug)
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”