2 oz Unsweetened chocolate broken
-into pieces -or-
4 tb Cocoa
2 c Sugar
3/4 c Milk
2 tb Light corn syrup
2 tb Butter; cut in small pieces
2 ts Vanilla
Fanny Farmer Cookbook
Oil jelly roll or 8×8 inch pan (I always used square pan). Put chocolate,
sugar, milk, and corn syrup in 3 qt heavy pan, stir to blend. Put over low
heat and bring to boil, stirring slowly. Cover and let boil 2-3min.
Uncover and wash down sides with pastry brush dipped in cold water (gets
rid of sugar crystals). Continue to boil without stirring until syrup
reaches soft-ball stage (234F). Remove from heat, drop in butter without
stirring. Set pan on cooling surface or rack. Do not stir until lukewarm
(110F), then add the vanilla and beat without stopping until mixture loses
gloss and thickens. pour into oiled pan and mark into squares. When firm
cut into pieces and store airtight.
Variations:
1. Use 3/4 cup + 2 tbsp sour cream instead of butter and milk.
2. Add 1 cup chopped nuts before turning out of pan
3. Add 1 1/2 cup small marshmallows before turning out of pan
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
