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| 3 cups |
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Sugar |
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| 1/2 pints |
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Whipping cream |
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| 1/4 cup |
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Milk |
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| 2 Tbs |
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Light corn syrup |
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| 2 Tbs |
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Butter |
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| 1 |
Mix together wet ingredients, then sugar. |
| 2 |
Cook over medium high heat. Wipe down sides of 2 quart heavy pan, before mixtures come to a bowl. After it comes to a boil; stirring constantly to 228°. |
| 3 |
Pour onto a marble slab, taking care not to scrape side of pan with spoon.
Stir and turn with a putty knife to cool it to a touch.
When the gloss goes out of it, divide it into 4 balls and wrap in clear plastic wrap and refrigerate until ready to dip. |
| 4 |
It can be flavored, colored and dipped in chocolate. May add nuts too. |
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| Recipe Source |
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Author: Verlyn Koster |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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