-Nancy Speicher DPXX20A
2 c Sugar
1 c Milk
3/4 c Heavy cream
2 tb Light corn syrup
1/8 tb Salt
1 ts Vanilla
1 c Chopped nuts
Grease 8"square pan; set aside. In 4-qt heavy saucepan stir well sugar,
milk, cream, corn syrup and salt. Over moderately low heat, stirring
slowly, bring to boil. Cover; boil 2 to 3 minutes. Uncover; wash down sides
of pan with pastry brush dipped in cold water. Continue at slow boil
without stiring until mixture reaches 234F (soft-ball stage) on candy
thermometer. Remove from heat; cool slightly. Stir in vanilla. Beat until
mixture starts to thicken; stir in nuts. Spread in pan. Let set until firm.
Cut in 25 squares. Store airtight. Makes 2 pounds.
Per square: 137 cal, 1 g pro, 19 g car, 7 g fat, 14 mg chol From Woman's
Day 1/15/80 Famous Fannie Farmer Candies and Cookies
