“I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.”
READY IN:
40mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the sugar, milk, and syrup to the soft ball stage (238f).
  2. Remove from heat and allow the mixture to cool.
  3. When it is lukewarm, beat until it is smooth and creamy.
  4. Stir in broken nutmeats.
  5. Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
  6. Press a half walnut or pecan on top for decoration if desired.
  7. Allow to finish cooling, then ENJOY!

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