1 c. brown sugar
1 c. light Karo
1 c. butter
1 c. whipping cream
1 c. half and half
1 1/2 tsp. vanilla
Cook until mixture forms a ball or 240 on candy thermometer. Pour onto cookie sheet pan and cool. Can be dipped in chocolate or cut into squares and wrapped.
Mrs. Bill (Gretta) Lehman
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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