By ThatCaptJim on November 19, 2012
"My mother in law, Phyllis Emery, gave me this old recipe. It's fabulous, but does take a bit of doing. You can't let this recipe alone for a minute, or it will burn, scorch, or not crystallize properly. This is also one of those recipes where the quality of the ingredients is everything -- buy the very best you can afford and don't use artificial vanilla -- only use the real thing!"
Serving Size: 1 (124 g)
Servings Per Recipe: 4