Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | Sugar |
1 cup | Cream |
¼ cup | Butter |
2 tablespoons | White corn syrup |
⅛ teaspoon | Salt |
In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.
Posted by Fred Ball to the Fidonet National Cooking echo 9-98 Posted to MM-Recipes Digest V4 #15 by carriej999@... (Carriej999) on May 18, 99