| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dutch | Penndutch, Candies | 1 | Servings |
INGREDIENTS
| 2 1/2 | tb | Butter |
| 2 | c | Brown sugar |
| 2 | tb | Molasses |
| 1/2 | c | Milk, condensed |
| 4 | Chocolate, unsweetened, squa | |
| 1 | ts | Vanilla |
| 1 | c | Nuts, chopped |
INSTRUCTIONS
Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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