Hickory Nut Creams

"A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated."
 
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Ready In:
30mins
Ingredients:
5
Serves:
36
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ingredients

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directions

  • Stir sugar and cream together in a large saucepan until sugar dissolves.
  • Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
  • Cool to lukewarm.
  • Add vanilla extract, butter and nuts; beat until creamy.
  • Drop from spoon onto waxed paper.

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