INGREDIENTS

INSTRUCTIONS

Combine sugar, salt, cream, butter, and corn syrup in a heavy 2 1/2-quart
saucepan. Bring to a boil, stirring constantly. Cook at a gentle boil,
stirring frequently, until the mixture reaches 238 degrees F on the candy
thermometer (soft ball stage).
Remove from heat and cool, without stirring, until mixture is 110 degrees
F. Add vanilla and beat vigorously until candy is thick and loses its
gloss. Quickly drop by teaspoonfuls into mounds on waxed paper. If the
candy gets too stiff and dry before this is completed, knead each dropped
candy between fingers or roll between the palms of the hands. It will
soften and become more attractive. Let candy stand until firm to the touch.
Meanwhile, melt chocolate in the top of a double boiler over simmering
water. Stir in vegetable shortening. Spoon a small amount of chocolate
glaze over each cream. Let stand until set. Wrap in plastic and store in
refrigerator. Makes about 24 candies.
Source: "Old-Fashioned Candymaking" by June Roth.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 15:29:53 +0000
From: Linda Place <placel@worldnet.att.net>

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