Total Time
Prep 5 mins
Cook 25 mins

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.


  1. Stir sugar and cream together in a large saucepan until sugar dissolves.
  2. Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
  3. Cool to lukewarm.
  4. Add vanilla extract, butter and nuts; beat until creamy.
  5. Drop from spoon onto waxed paper.