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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mrs. LeTourneau's Candy (Caramels wit Nuts) Recipe

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This recipe for Mrs. LeTourneau's Candy (Caramels wit Nuts) is from The Vanosdol Adoption Fund Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. Sugar
1 c. White Karo Syrup
3 c. Whipping Cream
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
2 tsp. Vanilla
1 c. Nuts (pecans work great)
Directions:
Directions:
Mix together and stir carefully: sugar, cream of tartar, salt and 1 c. of cream. Cook mixture on medium heat stirring often until it forms a soft ball when dropped in cold water, or 238º. Slowly add second cup of cream to mixture as it continues to boil. Cook until it forms a soft ball again when dropped in cold water. Slowly add the karo syrup and continue cooking until soft ball stage. Slowly add the third cup of cream and continue boiling until it forms a hard ball when dropped in cold water or 248º. Add the vanilla and nuts. Pour into well-buttered pan. (Cookie sheet, 9X13 in. dish or something like that) When mixture is cool and well set, turn it out on a cutting board and cut in small squares. Wrap each piece. Chocolate may be added while cooking, if desired. Canned evaporate milk ca be substituted, but is not as good.

 

 

 

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