Total Time
1hr 25mins
Prep 50 mins
Cook 35 mins

found this in a box of recipe clippings that I found at a garage sale

Ingredients Nutrition

Directions

  1. In medium saucepan, combine sugar, corn syrup, 1/2 cup water and 1/4 tsp salt.
  2. cook to hard ball stage (260*) -- stirring only till sugar dissolves.meanwhile beat egg whites to stiff peaks --
  3. pour syrup gradually over egg whites, beating at high speed of electric mixer.
  4. add vanilla and continue beating till candy holds its shape.(be sure to pour syrup slowly).
  5. with buttered hands, shape candy into 3/4" balls.(no larger, this is a rich tasting candy).
  6. It is a little easier to drop from a tspoon and roll into balls when set a little.
  7. let stand on waxed paper, till dry and firm.
  8. drop balls, one at a time into dipping caramel --
  9. turn with tines of a fork, till thinly coated --
  10. lift out, place on waxed paper to cool --
  11. TO PREPARE DIPPING CARAMEL:.
  12. in large heavy saucepan, thoroughly blend 3/4 cup packed brown sugar, 1 1/3 cups sugar and 1 cup evaporated milk, and 1/8 tsp baking soda --
  13. cook and stir over medium heat till mixture comes to boiling and sugar dissolves --
  14. boil, stirring frequently, till candy reaches soft ball stage (230*) --
  15. remove from heat -- cool to 110* without stirring.
  16. beat till mixture is thick and creamy and loses its gloss --
  17. beat in 1/4 cup evaported milk.if caramel becomes too thick, stir in additional evaporated milk, a teaspoon at a time --
  18. better stir this constantly while cooking.it scorches easily -- .

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