| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy, Osg |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
|
|
Salt; dash |
| 1 |
tb |
Corn syrup; light |
| 1/2 |
c |
Cream; heavy |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Combine all of your ingredients, except vanilla. Place over low flame
and stir constantly until sugar dissolves and mixture boils. Cover and
cook 3 minutes, remove cover and continue cooking without stirring
until it forms a soft ball. During cooking wash down sides of pan a
few times with a damp cloth. Pout fondant at once on a cold, wet pan.
Cool to lukewarm and work with a spatula until white and creamy. Knead
with hands until smooth. Add vanilla and knead until blended. Let
stand until cool. Wrap in wax paper and put in cold place at least 24
hours before dipping. Dip in melted chocolate.
Source: Mrs. Freda Smith, United Grange, Marion County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip
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