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Ingredients Jump to Instructions ↓

  1. 1 cup BUTTERMILK

  2. cup BUTTER or MARGARINE

  3. 3 tablespoons LIGHT CORN SYRUP

  4. 1 teaspoon BAKING SODA

  5. 2 cups GRANULATED SUGAR

  6. 1 teaspoon VANILLA

  7. 2 cups NUTS

Instructions Jump to Ingredients ↑

  1. Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan, combine buttermilk, butter or margarine, corn syrup, baking soda and sugar. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in the pan and let mixture stand undisturbed until temperature cools to 210 F (110 C). Add vanilla and nuts and stir until mixture is creamy.

  2. Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

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