Prep 30 mins
Cook 45 mins
This is a recipe taken from my Mothers Grey Cookbook...I inherited it at her passing, and thought I would post as many of her recipes as possible so as not to loose them should one of my Sisters find out I have the book and want it. (Servings, Prep and Cook time estimated)
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup cream
- 1⁄4 cup butter (your choice) or 1⁄4 cup margarine (your choice)
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped toasted almond
- Combine first five ingredients in saucepan stirring gently until sugar dissolves. Bring to a boil slowly to 246 degrees on candy thermometer. Remove from heat and stir in vanilla and almonds.
- Turn onto greased 8" pan and allow to cool thoroughly. Loosen edges with a spatula, turn out onto cutting board by rapping edges sharply. Cut into squares and wrap each one in wax paper individually.