Thursday, December 18, 2014


2 cups sugar
1 cup cream
2 squares (1oz each sq) unsweetened chocolate
1/2 tsp salt
2 T. light corn syrup
2 T. butter ( not marg)
1/2 t. Vanilla

Dissolve sugar, cream, salt, chocolate, and corn syrup. Bring to a boil to 236-240 degrees, or until a little mixture dropped in cold water forms a soft ball.
Remove from heat. Drop 2 T butter in. DO NOT STIR! Cool to 110 degrees without stirring. Add 1/2 t vanilla and beat until candy looks like glass (will have a dull sheen). Add 1/2 c nuts if desired. Turn into a 9x5 greased pan. Cool & cut.

Recipe from Louise Anspach from Mullen.

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