Prep 1 hr
Cook 25 mins
This recipe is handed down from my mother-in-law. It is my favorite Christmas candy.
- 2 cups sugar
- 1 cup cream
- 2 teaspoons light Karo syrup or 2 teaspoons lily white syrup
- 1⁄2 cup sugar
- 4 teaspoons cold water
- dipping chocolate
- finely chopped peanuts
- In heavy saucepan mix and boil sugar, cream, and light syrup.
- Meanwhile brown 1/2 cup sugar in saucepan. As it reaches a golden brown, add in cold water and immediately pour into sugar/cream mixture as it boils.
- Bring to soft ball stage.
- Pour out into buttered pan to cool.
- Beat with wooden paddles until mixture is light and airy. Put in a container, cover with plastic wrap and cool.
- When cool, form in small balls. Dip in chocolate and roll in chopped peanuts. Store in refrigerator.
Hi, I don not know what went wrong, maybe it was my mistake, but the micture became little bit lumpy, like grains of sand, dark brown and smelled like it was burned. And really sticky, more like bases of caramel!!! Did not work!
These are fabulous! Julie is my sister who came down from Canada to teach me how to make chocolates. We had so much making these. I'm sure they would be equally delicious with chopped toasted almonds or pecans. Making them will be an important part of Christmas for years to come!