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Total Time
30mins
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.

Ingredients Nutrition

Directions

  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.