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1 c. buttermilk 1/2 c. butter 2 Tbsp. light corn syrup 2 c. sugar 1 c. chopped nuts 1 Tbsp. vanilla extract Put first five ingredients in saucepan and put over low heat, stirring until sugar is dissolved. Then cook to 236 degrees on candy thermometer or until it reaches soft ball stage. Remove from heat and cool to luke warm. Beat until mixture begins to thicken and loses it gloss. Quickly stir in nuts and vanilla and pour into buttered 8-inch square pan. Cut in squares when firm but still warm. Makes 1 1/2 pounds. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |