Tips-1)If you do not have a candy thermometer,test readiness of candy by dropping a small quantity of syrup into ice water.2)It should form a soft ball which will not disintegrate but flatten out when picked up with the fingers.3)To prevent graininess in candy,wash down crystals on side of pan with brush dipped in hot water and shaken dry or first butter the sides of the pan before preparing syrup.4)Once sugar has dissolved,immediately stop stirring syrup.
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- 2 cup(s) sugar
- 3/4 cup(s) whipping cream
- 1/2 cup(s) milk
- 1 tablespoon(s) light corn syrup
- dash salt
- 1 teaspoon(s) vanilla extract
- 1 package(s) semi-sweet chocolate bits (6oz.)
- walnut halves
- candied pineapple and cherries
- 1)In large heavy saucepan,combine sugar,cream,milk,corn syrup and salt.2)Mix until well combined.3)Bring to a boil over medium heat.4)Cook until thermometer registers 236`f (soft ball stage).5)Remove from heat.6)Cool to 110`f (lukewarm) without stirring.7)Add vanilla and beat until mixture thickens and begins to lose its gloss.8)Pour into buttered 8-inch square pan (do not scrape saucepan since mixture on side may be sugary which will affect quality of candy).9)When cool,melt the chocolate and spread over the top.10)When firm,cut into squares.11)Garnish as desired with the walnuts,candied pineapple and cherries.
This recipe is a personal recipe added by becy420 and has not been tested or endorsed by MyRecipes.
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