|1 cup||Shelled Black Walnuts|
|½ teaspoon||Rum Extract|
Cook sugar and water until it barely threads (235ø) and let stand until bubbles leave. Add 1 ts. salt and beat until cloudy. Add walnuts and rum extract and beat until fairly stiff. Pour onto board, let set, and break into pieces.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Carl B. Hall, Jr.
Posted to Bakery-Shoppe Digest V1 #180 by Sean Coate <swcoate@...> on Aug 04, 1997
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