yrup, sugar, cream, and corn syrup.
Fit a candy thermometer to
eaches 265 degrees on a candy thermometer.
Pour on marble
ently fold in the sour cream. Shape the dough into a
or with a little whipped cream (recipe follows) or cinnamon on top
Combine sugar and cream and cook at 240\u00b0 or soft ball stage. Remove from heat.
Add pinch of salt and butter.
Beat until mixture begins to grain.
Stir in vanilla and nuts and pour into pan.
Cook in open kettle or heavy pan. Put sugar, salt and boiling water in pan; stir over low heat until dissolved. (Don't let boil at this time.) Add cream; stir only one time. When candy starts boiling, cut butter in slices and drop into candy. Cook until it says crack on the thermometer (290 degrees). Pour on buttered marble or dish. Pour 2 tsp. vanilla on candy. Pull candy when cool.
Put cream cheese in mixer bowl 30 minutes to soften.
Add salt and vanilla.
Add 2 cups sugar; beat.
Add 2 more cups of sugar; beat.
Add remaining sugar and beat well.
Cover and chill in refrigerator until firm.
Shape into small balls and roll in coconut.
Store in a foil-lined metal box in refrigerator.
eat to 236\u00b0 on candy thermometer or until a little
aucepan, combine the caramels and cream; stir over low heat until
br>Beat egg whites and cream of tartar until foamy.
Layer 12 ice cream sandwiches in a 9x13 pan.
Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
Repeat, then freeze!
Karo syrup, half-and-half, cream, and butter in a heavy
nd cool.
Whip chilled cream until soft peaks will firm
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
Mix sugar, cream, syrup and salt.
Let come to a boil.
Cook gently without stirring to soft ball stage.
Remove from heat; add butter, cinnamon, almond extract and vanilla.
Let stand without stirring, until pan is just cool enough to be held on the palm of the hand.
Stir in nuts and beat candy until it loses its gloss and begins to \"fudge\".
Quickly pour into buttered pan. Let stand until firm; cut into squares.
Combine sugar, corn syrup and heavy cream in a heavy 6-quart saucepan.
Cook over low flame, stirring constantly, until sugar is dissolved.
Raise flame to medium heat and continue cooking, stirring frequently, until small amounts form a 238\u00b0 soft ball in cold water.
Remove from flame.
Beat immediately.
Beat until candy begins to harden.
Stir in vanilla, nuts and cherries and mix well.
Pour into greased 13 x 9 x 2-inch pan.
Cut into squares while warm.
pray.
Pour the Sour Cream Sauce over the rolled tortillas
Cook to soft ball stage and test by dropping in cold water. If firm ball is formed, candy is ready.
Add a little vanilla and a pinch of salt.
Add a lot of nuts.
Drop by teaspoons on a greased cookie sheet.