| 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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