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Jeane Spencer's Olympian Creams Recipe

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This recipe for Jeane Spencer's Olympian Creams is from Hansens in the Kitchen, 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:  
4 1/2 c white sugar
1/2 c hot water
1 1/2 c light cream
1/4 c light Karo syrup
2 Tb butter
vanilla
few grains of salt
Directions:
Directions:
Melt 1/2 sugar in heavy sauce pan or frying pan till golden. Add hot water and let simmer until a caramel syrup is formed. Mix remaining 4 c sugar with cream and half of butter, then add Karo. Stir constantly until mixture begins to boil. Let boil until it forms soft ball (at about 230º). Remove from heat and add the rest of the butter. Do not stir just drop butter in, cover tightly and let cool. Place pan in ice water. Beat in same manner as cream fondant.

Nut Rolls:
Roll Olympian Cream into balls or oblong for centers. Dip in chocolate and roll in finely chopped pecans or walnuts.

 

 

 

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