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"Those who forget the pasta are condemned to reheat it."--Unknown

Swiss Toffee (Maple Cream) Granny Adams Recipe

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This recipe for Swiss Toffee (Maple Cream) Granny Adams is from Adams Family cookbook, 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:  
1 can Eagle Brand Condensed milk
1 cup milk
1/2 cup butter
5 cups white sugar
3 T. corn syrup
1 scant tsp. salt
1 generous tsp. vanilla
1 cup walnut pieces (optional)
Directions:
Directions:
Melt butter in a very heavy sauce pan over med. heat.
Add eagle brand, milk, sugar, corn syrup, salt stirring to bring to a boil. Watch carefully so it doesn't scorch.
Boil 20 - 25 min. stirring constantly. It will start to change to a light caramel colour. Remove from heat and add vanilla and once has cooled a little beat as you would maple cream. Add nuts if desired and put in a buttered 9 X 13 in. pan. (or pan lined with parchment)
Cool and cut while still a bit soft. Store in air tight container.
Number Of Servings:
Number Of Servings:
Large pan
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
If you do not have a can of eagle brand you can make one with the recipe in this section of this book. I like to let it cool to have it the right consistency.
I think Granny Adams referred to this as hard candy.

 

 

 

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