From Gayle B. Recipe taught at a class for Souper Sat 2015
2 C. light corn syrup
1 (14 oz) can Sweetened condensed milk
1 1/2 C. milk
1 C. whipping cream
1 C. butter
3 C. sugar
2 tsp. Vanilla
2 C. chopped nuts (optional)
Butter a 9 X 13 glass pan. set aside. In a heavy 6 qt pan combine all except vanilla and nuts. Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil. Cook stirring constantly to 240 F or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into prepared pan. Allow to stand until room temperature, or overnight. Cut into small bite-size rectangles and wrap in wax paper.
She cuts with a metal dough cutter. She wraps it in wax paper.
Make sure you adjust your thermometer for altitude. Water boils at sea level at 212 F. So bring some water to a boil. When it boils check the temperature of the water. Adjust according to this chart.
200 F subtract 12 F from recipe
201 11 F
202 10
203 9
204 8
205 7
206 6
207 5
208 4
209 3
210 2
211 1
212 0
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