| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Candies, 1941 | 6 | Servings |
INGREDIENTS
| 5 | c | Sugar |
| 2/3 | c | Hot water |
| 1 | c | Sweet cream |
| Any flavoring desired |
INSTRUCTIONS
Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 1 1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia Cooper, New Orleans, LA. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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