candies
Reading edition
Cream Candied Nuts
Yield—About 1⅛ lbs. Nuts.
1½ cups sugar ½ cup dairy sour cream 2 tablespoons butter 1 teaspoon vanilla 1 teaspoon cinnamon 2½ cups pecan halves
In a 2 quart saucepan, bring sugar, sour cream, and butter to a boil. Cook to soft ball stage, 238° F., stirring occasionally. Remove from heat and add vanilla and cinnamon. Stir until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto buttered cooky sheet and separate into individual clusters.
Chocolate Sour Cream Fudge
8-inch square pan
2 cups sugar 1 cup dairy sour cream 2 oz. (2 sq.) unsweetened chocolate ½ teaspoon salt 2 tablespoons light corn syrup 2 tablespoons butter 1 teaspoon vanilla ½ cup chopped walnuts
Combine sugar, sour cream, broken chocolate, salt, and syrup in 2 quart saucepan. Cook over low heat, stirring until sugar dissolves. Heat to boiling; cover, and cook for 3 minutes. Uncover and cook to the soft ball stage, 238°, stirring frequently. Remove from heat. Add butter and vanilla; let cool to lukewarm, 110°, without stirring. Beat vigorously until the candy is creamy and has lost its gloss. Add walnuts and pour into buttered pan. Cut in squares.
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