| 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.”