My husband's maternal great-grandmother made these by the basketful at Christmastime.
In a heavy saucepan, combine: 2 c sugar 1-1/2 c light corn syrup 2 sticks butter (unsalted) 1/2 pint heavy cream 1 can (12 oz) evaporated milk Cook and stir over medium heat to firm ball stage (use a candy thermometer for this) -- 245 F, about 12 to 15 minutes. Remove from heat and stir in 1 tsp vanilla. Pour into a buttered 9x9 pan. Cool and cut into squares. Wrap each square in wax paper.
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AuthorTerrie Bentley McKee is the author and head cook and bottlewasher at Homeschooling One Child. Her sous chef is her daughter, Laura. Archives
December 2022
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