| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Light cream |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Light corn syrup |
| 1/2 |
ts |
Salt |
| 1 |
c |
Miniature marshmallows |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Pecan halves |
| 1/3 |
c |
Chopped red candied cherries |
| 1/3 |
c |
Chopped green candied cheries |
| 2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Light cream |
| 1 |
c |
Butter |
| 1/2 |
c |
Light corn syrup |
| 2 |
|
Squares (2 oz) unsweetened chocolate |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pecan halves (up to 1-1/2) |
INSTRUCTIONS
FUDGE
CARAMELS
Workbasket Recipes: Today's issue is December, 1971 and features "Christmas
Goodies"
Combine sugar, cream, butter, syrup and salt in large, heavy saucepan.
Bring to gentle boil over low heat. Cook, stirring constantly, until sugar
melts. Continue cooking, stirring occasionally until mixture reaches
soft-ball stage, 238-240 degrees. Remove from heat; stir in marshmallows
and vanilla. Stir until marshmallows melt and candy starts to lose its
gloss. Stir in pecan halves and fruit. Stir until candy starts to set. Pour
into buttered 8 inch square pan; cool. Makes 25 to 36 pieces.
CARAMELS: Combine sugar, salt, cream, butter, syrup and chocolate in large
heavy saucepan. Bring to gentle boil over low heat. Cook, stirring
frequently, until syrup reaches firm ball stage, 248 degrees. Remove from
heat; cool 5 minutes. Stir in vanilla and pecan halves. Pour into buttered
8 inch square pan; cool. Cut into 1 inch squares; wrap in waxed paper.
Makes 64. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep
3, 1997
A Message from our Provider:
“Famous last words: I did it my way”