“A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.”
READY IN:
30mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

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

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