3 C sugar
1/2 C cocoa
a little salt
Add
1 1/2 C whipping cream
1/2 C Karo
Bring to a boil. Reduce heat and cook without stirring until it reaches ------ degrees or soft ball stage.
As it cooks use a damp pastry brush to wash down the sugar crystals on the side of the kettle. Remove from heat.
Add, but do not stir in:
1/4 C butter
2 tsp vanilla.
When lukewarm stir with a wooden spoon till it loses its gloss and is thick. Put on a buttered surface. Cut when totally cool.
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